Savoury Ox Aspic Jelly

Ingredients

• 2 calf's feet
• 2 lbs knuckle of veal
• Salt to taste
• 30 peppercorns
• 2 blades of mace
• 1 clove of garlic
• 2 shallots
• 1 sprig of thyme
• 2-3 sprigs of parsley
• 1 onion, stuck with 4 cloves
• 1 leek
• 1 head of celery
• 2 carrots
• 1 turnip
• 1 sprig of tarragon
• 1 sprig of chervil
• 2 bay leaves
• Rind of 1 lemon
• Juice of 3 lemons
• Whites of 2 eggs
• 1 lb lean veal
• ½ cup Chablis or sherry
• 3 tablespoons French vinegar

Directions

1. Chop the calf's feet into eight pieces.

2. Wash the pieces in cold water.

3. Place the pieces in a stewpan and cover with cold water.

4. Bring the stewpan to a boil to blanch the feet.

5. Remove the stewpan from heat and let it sit.

6. Transfer the feet to a basin of cold water and wash them again.

7. Empty the stewpan and wash it thoroughly.

8. Return the cleaned feet to the stewpan.

9. Cut the meat from the knuckle of veal and add it to the stewpan with the bones.

10. Add the remaining ingredients to the stewpan and cover with water.