Simplified Way of Making the Savoury Jelly, Called Aspic

Ingredients

• 2 onions
• 1 carrot
• ½ head of celery
• 2 cloves
• 1 blade of mace
• 1 bunch of parsley
• 1 teaspoon thyme
• 2 bay leaves
• 1 knuckle of veal
• bones of 1 turkey
• 2 calf's feet
• 2 ounces coarse sea salt
• sufficient water to cover

Directions

1. In a stewpan, combine onions, carrot, celery, cloves, mace, parsley, thyme, bay leaves, veal knuckle, turkey bones, calf's feet, and salt.

2. Add enough water to cover the ingredients and bring to a boil.

3. Reduce heat, skim the surface, and let simmer for 3 hours.

4. Remove from heat and let cool in the stock until nearly cold.

5. Take out the mixture, remove the string from the napkin, and roll the galantine tightly, tying the ends of the napkin.

6. Place the galantine on a dish, breast side up, and weigh it down with a 14-pound weight to firm it up.

7. Once completely cold, remove the napkin and string before serving.