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Classic
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page 314
Aspic.
This is in reality nothing but common meat jelly, used in this case for binding
together a mixture of several sorts of meat, as chicken, veal, goose etc., all
put in a mould and garnished with truffle, eggs and parsley. With the addition
of a little lemon juice pour the clear meat juice over it all. Open the mould
when the jelly is stiff.
To make gelatine.
Take 3 pounds of good hartshorn, free from sickly smell and clean it well in
water. Then put it over the fire in a clean kettle with 3 or 4 gallons of
wellwater to boil covered for 24 hours, during which time guard well against
burning it. When the water has shrunk to about one gallon, strain it through a
fine sieve and set it aside to cool; let it remain thus till next day. when it
is ready and may be used for jellies as well as blanc mange and a la daube. Put
another gallon water on the horns left, in the kettle and boil 3 or 4 hours
again, whereupon
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