Name: Aspic Jelly
Ingredients: 30 pounds knuckle of fresh veal; 4 hens; 18 calves' feet, boned and parboiled; 4 gallons spring water

Aspic Jelly

Ingredients

30 pounds knuckle of fresh veal
4 hens
18 calves' feet, boned and parboiled
4 gallons spring water

Directions

Wash the veal 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 the stove to 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.

Explore the science

What each ingredient does

Veal knuckle: Provides gelatin-rich collagen that dissolves during long simmering to set the stock into aspic.
Hens: Add body and savory depth to the stock, contributing additional collagen and flavor.
Calves' feet: Supply abundant collagen, which turns into gelatin and gives the aspic its firm, wobbly set.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.