Aspic Jelly
Ingredients
Directions
Prepare good meat stock.
Dissolve gelatine in the stock according to package instructions.
Pour the mixture into a mold and refrigerate until set.
Once set, unmold and serve as a garnish or accompaniment.
Recipe from a historical cookbook (Internet Archive).
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
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