Aspic

In cookery , “savory jelly extracted from the succulence of meat.” (Soyer.) Prep. (Mi Acton.) Calf’s feet, 2 in no.; veal, 4 lbs. ; ham, 3 lb. ; onions, 2 (large); carrots, 3; water, 1 gall.; boil 5 or 6 hours, or until reduced to le than one half, strain, and when cold, put the jelly into a stew-pan with the whites of 4 eggs well beaten, a large bunch of savoury herbs, 3 blades of mace (in shreds), a teaspoonful of white peppercorns, and salt, q. s.; keep it well stirred until pretty hot, then let it gently simmer for about 15 minutes, and, after settling, pa it through a jelly-bag till quite clear. After cooling a little, it is fit for use; or it may be allowed to cool and be at any time remelted. French cooks commonly flavour it with tarragon-vinegar, added after clarification. Uses, . “Cold poultry, game, fish, plovers’ eggs, truffles, and various dre ed vegetables, with many other things often elaborately prepared, and highly ornamental, are moulded, and served in it, especially at large déjeûners and similar repasts. It is also much used to decorate raised pies and hams, and for many other purposes.” [93] [93] Mi Acton’s ‘Modern Cookery,’ Long mans, 1860{?}, p. 104.