. The Century cook book : with a new supplement of one hundred receipts of especial excellence. ^ (2°. Chapter XIII ASPIC JELLY, FANCY MOLDING,SUPPORTS Aspic is very useful in tlie preparation of colddishes, and much care should be given to having itperfectly clear and well flavored. The second one ofthe two receipts given below is so simple that themost inexperienced cook can easily make it. Withaspic, cold meats and salads can be made into most trae*attractive dishes; and it is well worth while to learnand ornamenting with it. (See opposite pages 326,328.) ASPIC 1 fowl, 2 onions. 1 shin of b
. The Century cook book : with a new supplement of one hundred receipts of especial excellence. ^ (2°. Chapter XIII ASPIC JELLY, FANCY MOLDING,SUPPORTS Aspic is very useful in tlie preparation of colddishes, and much care should be given to having itperfectly clear and well flavored. The second one ofthe two receipts given below is so simple that themost inexperienced cook can easily make it. Withaspic, cold meats and salads can be made into most trae*attractive dishes; and it is well worth while to learnand ornamenting with it. (See opposite pages 326,328.) ASPIC 1 fowl, 2 onions. 1 shin of beef. 1 carrot. 1 knuckle of veal. 1 stock of celery. 4 cloves. 1 turnip. 1 bay-leaf. i package Coxs gelatine. 1 cupful of sherry or Madeira. Put the chicken, beef, and veal in a pot. Cover them wellwith cold water, and let simmer for five or six hours, with thepot covered closely. An hour before removing from the fire,add the carrot cut into dice, the cloves, and bay-leaf. Fry inbutter the onions and celery (cut into pieces) to a dark brown,and add them to the stock at the same time. Remove from t
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