Aspic Jelly
Ingredients
Directions
Wash the veal knuckle in plenty of water.
Place the veal, hens, and calves' feet in a stock pot.
Fill the pot with spring water.
Set the pot on a stove and bring to a boil.
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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