Eel In Aspic

How to make: Procure a boned eel, weighing about one pound, from the fishmonger's; with a knife take out any small bones that may be by chance left in, sprinkle some pepper and salt and a little chopped parsley over it, and roll it up, tie in a piece of muslin, and boil twenty minutes in water to which a little vinegar has been added; let it get thoroughly cold, cut it into slices, and place the best round the sides of the mould, and the rough pieces in the centre, fill up the mould with nearly cold aspic jelly; place in the larder until wanted.

Savory Aspic

How to make: Cut up some pieces of cooked veal and ham and a few preserved mushrooms, the whites of two hard-boiled eggs. Take a plain mould, run in the top a little aspic jelly, place in the aspic jelly a little parsley in small sprays, a piece of beetorot, and some cooked white of hard-boiled egg; work these in some fancy shape, then let set, and fill up the mould with the meat, and fill in with nearly cold aspic jelly, and place in the larder until wanted.

Aspic Jelly

How to make : Take the liquor the galantines were boiled in, take off the fat, and pour the clear portion into a stewpan, and to each quart of the liquor add two ounces gelatine, one onion, one carrot, a little celery, two ounces lean ham, and a small bunch of herbs, a blade of mace, and a few allspice, pepper and salt; stand the stewpan on the stove, occasionally stirring, until the gelatine is melted, then add five whites of eggs well whisked in a little cold water, stir all together, and bring gently to the boil; take off the stove and let stand five minutes, pass through a flannel jelly-bag, putting back some of the aspic as it runs through two or three times, then it will be quite ready for using for the Russian salads, eel in aspic and the Savory Aspic.