1253. Aspic

Take a knuckle of veal, a knuckle of ham, a thick slice of beef, and if they will not make your jelly stiff enough add two calves' feet or some swards of bacon rasped; put them into a saucepan with a pint of rich stock, and sweat it over a stove until reduced to glaze, then moisten it with stock, boil and skim it well. Put to it two onions, two carrots, salt, parsley, scallions, four cloves, two bay leaves, and a clove of garlick; let the whole stew for seven hours, .then strain off the liquor or consomme, break four eggs into a stewpan, and put to them the consomme when cold, the juice of two lemons, and a little tarragon, and beat it with a whisk over the fire till nearly boiling; and when it does so remove your stewpan to a smaller fire, and place fire on the lid for half an hour, then pass it . through a wet napkin doubled; if the jelly is not sufficiently clear, clarify it a second time. Put a layer of this jelly an inch thick at the bottom of an aspic mould, garnish it with truffles, white of eggs, sprigs of parsley, according to your taste, pour in another half inch of the jelly while liquid with great care so as not to discompose your garnish, then put either calf's brains, breast of fowls, veal, sweetbreads, or game; be sure to lay whatever you use as smooth as possible, then fill up your mould with jelly and let it He till set; when wanted, dip your mould in hot water an instant, place your dish on the top, and turn it over.

1254. Aspic Jelly

Boil a neat's foot the same as calves' feet; when boiled and cleaned as in No. 1264, instead of spices use beet-roots, sweet herbs, parsley, and onions, and some good second stock, use eggs likewise, season with salt, pepper, a dust of sugar, tarragon vinegar, and common vinegar, boil and run it through a jelly bag as before.

1255. Clear Apple Jelly

Pare and core five dozen of lemon pippins, put them in a pan with as much water as will cover them, let them boil gently until soft, let them get cold, then strain them through a jelly bag, put the juice in your preserving-pan, and to each pint of juice put one pound of fine sugar and the peel of two lemons, then boil it until it is reduced to the stiffness of calves' foot jelly, skim it well, add the juice of a lemon; it should be made in September, the flavour of the apple is better, if you cannot get the pippin any acid apple will do,.

1256. Apple Jelly - Another Way

Peel any kind of sharp apples, cut them in slices and wash them in several waters, then boil them in a covered pot with a good deal of water until it is much reduced, and becomes glutinous, strain it through a thin cloth, measure it, and refine an equal quantity of clarified sugar to the twelfth degree, and pour the apples into it, boil it up and skim it, boil again until it quits the spoon clear by dropping out of it.

1257. Apple Jelly

Pick and wipe twenty golden pippins, boil them until tender in a pint and a half of spring water, strain off the liquor, put a pound of white sugar to every pint, add a little grated orange or lemon peel to flavour it, and boil to a jelly.