ing-point,
stirring constantly, and let boil five minutes. After standing ten
minutes skim off the froth, etc., and strain through a cheese-cloth
folded double and held in a colander.

=Aspic for Garnishing.=

Pour the liquid jelly into a new tin to the depth of half an inch. Wring
a napkin out of cold water and spread it smoothly over the meat-board.
Dip the pan in warm water and turn the jelly onto the napkin; stamp in
rounds, diamonds or other fanciful shapes. If blocks of greater
thickness be required, fill the pan to the required depth with the
liquid aspic. When turned from the mould, cut in squares or diamonds
with a knife, wiped dry after having been dipped in hot water.

=To Chop Jelly.=

Cut the jelly slowly, first in one direction, then in the opposite
direction. Each piece, whether large or small, should be clean-cut and
distinct. Aspic melts or softens in a warm place, and should not be
taken from the mould until the time of serving, and then it must be
handled with care.

=Consomme for Aspic Jelly.=

Cut two pounds of beef from the under part of the round and two pounds
of shin of veal into small pieces; crack the bones in the shin. Place
over the fire with two and a half quarts of cold water; add one ounce of
lean ham. Heat slowly, and cook just below the boiling-point two or
three hours; then add to the kettle a three-pound fowl, and allow it to
remain till tender. Put some marrow into the frying-pan, and when hot
saute in it a small onion cut fine, two tablespoonfuls, each, of chopped
celery, carrot and turnip; add to the soup kettle, removing the fowl,
together with a sprig, each, of parsley, thyme and summer savory, two
bay leaves, a small blade of mace, four cloves, two peppercorns and one
scant tablespoonful of salt. Let simmer about an hour and a half; then
strain and let cool.

=Chicken Stock for Aspic Jelly.=

Put a four-pound fowl and a few bits of veal from the neck over the fire
in three pints of cold water. Heat slowly to the boiling-point, let boil
five minutes, then skim and let simmer until the fowl is nearly tender.
Now add an onion and half a sliced carrot, a stalk of celery, a
teaspoonful of sweet herbs tied in a bag with a sprig of parsley, two
cloves, a blade of mace, eight peppercorns and a teaspoonful of salt.
Remove the fowl when tender, and let the stock simmer until reduced to
about one quart; strain, and set aside to become cool.

=Second Stock for Use in S