Put into a saucepan one and a half cupfuls of cold water, the chopped carrot and celery, onion, parsley, bay-leaf, and cloves; add also the beef extract (obtained in jars) dissolved in one cupful of hot water. Cover, and let simmer for half an hour; then add the gelatine, which has been soaked in one half cupful of cold water for one hour. Stir until the gelatine is dissolved. Season with salt and pepper. A tablespoonful of sherry improves the flavor. If a deeper color is wanted add a few drops of kitchen bouquet or of caramel. Strain through a double cloth. If it is for molding it can be used at once, as there is no grease to be removed. If for garnishing, turn it into a shallow pan to set. It can be stamped or cut into fancy shapes more easily if cooled in layers of the right thickness. Gelatine added to a good, clear consomme will give the same results. Observe always the proportion of one box, or one and a half ounces, of gelatine to one and a quarter quarts (five cupfuls) of liquor. This simple method of making aspic is very quick, and is entirely satisfactory.