Aspic Jelly

Method

Two and a half ounces of Marshall’s gelatine, one quart of hot water, dessertspoonful of salt, juice of one lemon, one or two bayleaves, two whites and shells of eggs, small teacupful of common brown vinegar, a sprig or two of green tarragon or a tablespoonful of tarragon vinegar, one onion sliced, and twenty peppercorns and allspice mixed. Mix up all the ingredients, and when it comes to the boil pass through a warm jelly bag. This is made stiff for borders; if required for garnishing, use only two ounces of the gelatine for the same quantity of other ingredients; by ‘Liquid Aspic Jelly’ is meant this jelly before it is set.

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