Ingredients. - Two calves' feet. Two pounds of knuckle of veal. Salt. Thirty pepper-corns. Two blades of mace. One clove of garlic. Two shallots. One sprig of thyme. Two or three sprigs of parsley. One onion, stuck with four cloves. One leek. Half a head of celery. Two carrots. One turnip. One sprig of tarragon. One sprig of chervil. Two bay-leaves. The rind of one lemon. The juice of three lemons. The whites of two eggs. One pound of lean veal. One gill of chablis or sherry. Two tablespoonfuls of French vinegar.

Time required ( the jelly-stock should be made the day before) to finish making it, if not decorated, about an hour.

To make one quart of savory Aspic Jelly:

1. Take two calves' feet and put them on a board.

2. Chop the feet in eight pieces with a chopper.

3. Put these pieces in a basin of clean cold water and wash them well.

4. Take them out of the basin, and put them in a stew-pan with enough cold water to cover them.

5. Put the stewpan on the fire to boil.

N. B. - This is to blanch them.

6. When the water boils, take the stewpan off and stand it on a piece of paper on the table.

7. Take the pieces of feet out of the stewpan with a fork, put them in a basin of cold water, and wash them well.

8. Empty the water out of the stewpan.

9. Wash the stewpan well.

10. Take the pieces of feet out of the basin and put them back into the stewpan.

11. Take two pounds of knuckle of veal and put it on a board.

12. Take a sharp knife and cut the meat from the bone.

13. Put the meat and the bone into the stewpan with the feet.

14. Pour in five pints of water, put the stewpan on the fire, and just bring it to the boil.

15. Watch it, and skim it with a spoon.

16. Now add half a teaspoonful of salt, thirty peppercorns, two blades of mace, one clove of garlic, two shallots, one sprig of thyme, and two or three sprigs of parsley.

17. Take an onion, peel it, and stick four cloves in it.

18. Take one leek and half a head of celery, and wash them in cold water.

19. Wash two carrots and scrape them clean.

20. Wash a turnip and peel it.

21. Put all these vegetables into the stewpan.

22. Add one sprig of tarragon, one sprig of chervil, and two bay-leaves.

23. Let all these boil gently for five hours.

24. Then strain off the liquor, through a hair sieve, into a basin.

25. Put this basin in a cool place for some hours, until the stock is perfectly cold and in a jelly.

26. Now take the basin of jelly and skim off all the fat carefully with a spoon.

27. Take a clean cloth and put it in hot water.

28. Take this damp cloth and dab it over the jelly-stock, so as to remove every particle of grease.

29. Take a clean dry cloth and rub lightly over the jelly-stock, to dry it.

30. Take one lemon, wipe it clean in a cloth, and peel it very thinly with a sharp knife.

N. B. - Be careful, in peeling the lemon, not to cut any of the pith, as it would make the jelly bitter.

31. Put the lemon-peel into a stewpan.

32. Squeeze the juice of three lemons, through a strainer, into the stewpan.

33. Whip the whites of two eggs slightly, but not very stiff.

34. Put the whipped whites of the eggs into the stewpan, also the egg-shells.

35. Take one pound of lean veal, put it on a board, and chop it up fine.

36. Put this chopped veal in the stewpan.

37. Pour in one gill of chablis or sherry, and two table-spoonfuls of French vinegar.

38. Add salt and pepper to taste, and whip all together with a whisk.

39. Put in the jelly-stock.

40. Put the stewpan on the fire, and whisk well until it boils.

41. Now take a large spoon and skim it carefully, if necessary.

42. Put the stewpan by the side of the fire, and let it stand for half cm hour to form a crust.

43. Take a clean soup-cloth, or a jelly-bag, and fix it on the stand.

44. Take a large basin and place it below the cloth.

45. Take the stewpan off the fire and pour the contents into the cloth, and let it all pass into the basin.

N. B. - The chopped veal acts as a filter to the jelly.

46. After the jelly has all passed through, remove the basin, and put a clean one in its place.

47. Take a soup-ladle and pour a ladleful of the jelly at a time over the meat in the cloth, and let it pass for the second time very slowly into the basin.

N. B. - Be careful not to disturb the deposit of chopped veal which settles at the bottom of the cloth.

48. If a border-mould of aspic jelly is required, scald the mould with boiling water, and then rinse it in cold water.

N. B. - If the aspic jelly is only required for garnishing cold meats, stand the basin of jelly on ice, or in a cool place, until it is firmly set; then cut the jelly into fancy shapes, or chop it up finely with a knife.

49. Place the mould in ice.

N. B. - Be careful that it stands straight and firm.

50. Pour in enough of the jelly just to cover the bottom of the mould.

51. When this jelly has slightly set, garnish the mould with fish or vegetables, etc., according to taste or to what it is to be served with.

52. Then pour the remainder of the jelly into the mould, and let it stand in the ice until it is firmly set.

53. When the jelly is required for use, dip the mould into a basin of hot water for about a second.

54. Shake the mould to loosen the jelly, and place a dish over the top of the mould and turn the jelly carefully out, so as not to break it.

N. B. - The centre of the mould can be filled with a salad of mixed vegetables (see No. 13 in " Entrees," Lesson Fifth).