Recipes > Miscellaneous Recipes > Aspic



  • 1 fowl
  • 1 shin of beef
  • 1 knuckle of veal
  • 4 cloves
  • 1 bay-leaf
  • 2 onions
  • 1 carrot
  • 1 stock of celery
  • 1 turnip
  • 1/2 package Cox's gelatine
  • 1 cupful of sherry or Madeira


Put the chicken, beef, and veal in a pot. Cover them well with cold water, and let simmer for five or six hours, with the pot covered closely. An hour before removing from the fire, add the carrot cut into dice, the cloves, and bay-leaf. Fry in butter the onions and celery (cut into pieces) to a dark brown, and add them to the stock at the same time. Remove from the fire, strain, and add one half package of gelatine (which has been soaked for an hour in one cupful of water) and one cupful of sherry or Madeira. Stir until the gelatine is dissolved. Set away until the next day. There should be two quarts of jelly. If it is not solid enough to stand, more gelatine may be added at the time of clearing. Boiling down jelly will not make it more firm.


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The Century Cook Book (1901).

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