Put in the pot twopounds of beef; if you have veal or beef bones, break them and throw them in also, but they require longer boiling to dissolve the gelatine. Put in half a pound of sweet ham or bacon, add all the sweet herbs, such as thyme, basil, parsley and marjoram; last of all, salt and pepper to taste. Boil for three or four hours. When it is sufficiently boiled, take off, strain, and put away to cool. Take off all the fat and sediment, and clarify by throwing into it the whites and shells of threeeggs; add threeblades of mace and acup of wine or lemon juice. Place it again on the fire, let it boil a few times, and strain it through a jelly-bag. When well made it is delicious with cold turkey, and under the name of "aspic jelly," figures in the finest French cooking.