Recipes > Miscellaneous Recipes > Aspic, or Ornamental Savoury Jelly

Aspic, or Ornamental Savoury Jelly


  • 4 pounds of knuckle of veal
  • 1 cow-heel
  • 3 or 4 slices of ham
  • any poultry trimmings
  • 2 carrots
  • 1 onion
  • 1 faggot of savoury herbs
  • 1 glass of sherry
  • 3 quarts of water
  • seasoning to taste of salt and whole white pepper
  • 3 eggs


Lay the ham on the bottom of a stewpan, cut up the veal and cow-heel into small pieces, and lay them on the ham; add the poultry trimmings, vegetables, herbs, sherry, and water, and let the whole simmer very gently for 4 hours, carefully taking away all scum that may rise to the surface; strain through a fine sieve, and pour into an earthen pan to get cold. Have ready a clean stewpan, put in the jelly, and be particular to leave the sediment behind, or it will not be clear. Add the whites of 3 eggs, with salt and pepper, to clarify; keep stirring over the fire, till the whole becomes very white; then draw it to the side, and let it stand till clear. When this is the case, strain it through a cloth or jelly-bag, and use it for moulding poultry, etc. Tarragon vinegar may be added to give an additional flavour.

Time: Altogether 4 1/2 hours.


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The Book of Household Management (1861).

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