Aspic Jelly

Method

Two said a half ounces of Marshall’s Finest Leaf Gelatine, 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.