Aspic Jelly
Two and a half ounces of Marshall’s Finest Leaf Gela-
tine, one quart of hot water, a dessertspoonful of salt, the
juice of one lemon, one or two bay-leaves, two whites and
shells of eggs, a small teacupful of common brown vinegar,
a sprig or two of green tarragon, or a tablespoonful of
tarragon vinegar, one sliced onion, and twenty peppercorns
and allspice mixed. Mix up all the ingredients in a
stewpan, place it on the stove, and when it comes to the
boil pass and repass it through a warm wet jelly bag till
clear, and use.