The thorough good cook

Put this in a stew-pan, with two spoonfuls of tarragon vinegar, a little isinglass, and four whites of eggs, some salt and pepper ; whisk the whole on the fire till it nearly curdles, then draw it to the corner of the stove, covered with a few red embers on the top. When perfectly clear, strain it for use as an aspic ; otherwise omit the vinegar, as jelly for a pie or galantine requires no acid. EXTBEES. 233 57. Another Aspic. Take a knuckle of veal, a knuckle of ham, a thick slice of beef, and if these will not make your jelly stiff enough, add two calf's feet ; put them into a saucepan with a pint of rich stock, and sweat over a stove till reduced to a glaze, then moisten with stock, boil, and skim well. Add two onions, two carrots, salt, parsley, four cloves, two bay-leaves, and a clove of garlic; let the whole stew for seven hours, then strain off the liquor. Break four eggs into a stew-pan, and put to them the broth when cold, the juice of two lemons, and two spoonfuls of tarragon, and beat the whole with a whisk over the hre till near boiling, then remove your stew-pan to a smaller fire, and place fire on the lid for half an hour; now pass it through a jelly-bag, or wet napkin doubled, taking care to return back to the bag the jelly that first runs out. If the jelly is not sufficiently clear, clarify it a second time. Put a layer of this jelly, about half an inch thick, at the bottom of an aspic mould, garnish it with truffles, whites of eggs, sprigs of parsley, etc., according to your taste, pour in another half-inch of the jelly, while liquid, with great care, so as not to discompose your garnish, then put either calf's brains, breasts of fowls, veal sweetbreads, cocks'-combs, kidneys, fat livers, or game. Be sure, whatever you may use, to lay it as equally and smoothly as possible. Then fill up your mould with jelly, and let it stand till set. When wanted, dip the mould in hot water an instant; place your dish on the top, and turn over. — A splendid lunch and supper dish. 58. Aspic (Clear). Put a little mirepoix, a glass of vinegar, a little whole pepper, and a handful of tarragon into a saucepan ; boil them to a jelly, and then dilute it with two ladlefuls of fowl broth : set it by the side of the stove, taking off the fat : clarify it with an egg and a little cold water, and pass it through a double napkin. Put the aspic in a bain-marie. Serve it with blanched tarragon leaves cut in lozenges. It is used as a sauce for fowls, fried fish, etc. 59. Scotch Beef Collops with Onions. Cut the meat rather thinner than for broiling ; make the butter hot, and place the collops in the pan, with sliced onions — two middle-sized ones for each half-pound. If the butter be salt, pepper alone is used, without any additional salt. Cover the pan with a close lid, or plate reversed. When done, the collops may be drawn aside, and a little oyster pickle or walnut catsup and boiling water added to the onion-gravy sauce in the pan. Dish, and serve hot. Ten minutes will be long enough to dress them. This is too heavy for luncheon, but forms a first-rate supper dish, in winter. 60. Scotch Minced Collops.