Aspic Jelly for Breakfast or Luncheon

This is one of those typically late Victorian recipes which generally appals modern eaters. It is an acquired taste, and very time-consuming to make. However, it also reflects Avis’ reality and is representative of the kind of dishes enjoyed by those who could afford to employ a cook to spend days producing a single dish. By the time Avis wrote this into her book, tinned aspic was available, which could simp