Aspic or meat jelly is prepared with chicken or game broth, obtaining it as clear as possible, and mixing it with a certain quantity of gelatine made either with calf's feet or pig skin, or even with isinglass. Aspics are also prepared with special stocks made under the following conditions: brown in a saucepan half a pound of breast of veal, one knuckle, and two fowls, suppressing the breasts; when the meats are lightly colored moisten them amply with some light broth, free of all fat, and add to it four or five boned and blanched calf's feet, also some roots and onions, a garnished bouquet, but no salt, boil the liquid while skimming, remove it to the side of the range, and finish cooking the meats, lifting them out as soon as they are done. Strain the liquid through a sieve, skim off all the fat, try a little of it on ice to judge of its consistency, and should it not be sufficiently firm, then heat it up once more, and stir into it a few gelatine leaves softened in cold water and dissolved in a small separate saucepan.

The aspic should never be reduced with the idea of rendering it firmer, because the boiling only wastes it without thickening it; chop one pound of lean beef, one pound for two quarts of liquid, add to it four egg-whites or two whole eggs and one pint of white wine, dilute it gradually with the aspic jelly, put it into a saucepan on the tire, stir the liquid with a whisk until the instant boiling point is reached, then remove it to one side, and let it simmer very slowly, till it becomes perfectly clear, then strain it through a flannel bag (Fig. 50); or moisten a clean napkin and arrange it on a kitchen filtering stool as shown in Fig. 51; should the jelly not be sufficiently limpid, pour it through again until perfectly clear.

Fig. 50.

Fig. 51.