Aspic is a traditional British recipe, based on Mrs Beeton's recipe of 1861, for a classic jellified stock made from veal knuckle, cow heel, poultry trimmings, vegetables and herbs that's clarified with egg whites and used to as a gelling agent for other dishes. The full recipe is presented here and I hope you enjoy this classic British version of: Aspic.
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
This is a traditional British recipe redacted from the redoubtable Mrs Beeton's 1861 volume Mrs Beeton's Book of Household Management, the classic Victorian cookbook.
Original Recipe
ASPIC, or ORNAMENTAL SAVOURY JELLY.
366. INGREDIENTS.—4 lbs. of knuckle of veal, 1 cow-heel, 3 or 4 slices of ham, any poultry trimmings, 2 carrots, 1 onion, 1 faggot of savoury herbs, 1 glass of sherry, 3 quarts of water; seasoning to taste of salt and whole white pepper; 3 eggs.
Mode.—Lay the ham on the bottom of a stewpan, cut up the veal and cow-heel into small pieces, and lay them on the ham; add the poultry trimmings, vegetables, herbs, sherry, and water, and let the whole simmer very gently for 4 hours, carefully taking away all scum that may rise to the surface; strain through a fine sieve, and pour into an earthen pan to get cold. Have ready a clean stewpan, put in the jelly, and be particular to leave the sediment behind, or it will not be clear. Add the whites of 3 eggs, with salt and pepper, to clarify; keep stirring over the fire, till the whole becomes very white; then draw it to the side, and let it stand till clear. When this is the case, strain it through a cloth or jelly-bag, and use it for moulding poultry, etc. (See Explanation of French Terms, page 44.) Tarragon vinegar may be added to give an additional flavour.
Time.—Altogether 4-1/2 hours. Average cost for this quantity, 4s.
Modern Redaction
Ingredients:
1.8kg knuckle of veal
1 cow heel
4 slices of ham
poultry trimmings
2 carrots
1 onion
1 bunch of savoury herbs, tied together
200ml sherry
3l water
salt and white peppercorns, to taste
whites of 3 eggs
Method:
Chop the knuckle of veal and the cow heel into small pieces. Lay the ham in the base of a stockpot then add the veal and cow heel. Now add the poultry trimmings, vegetables, herbs, sherry and water. Bring to a simmer, cover and cook gently for 4 hours, removing any scum from the surface as it rises.
When done, strain the mixture through a fine-meshed sieve then pour into a heat-proof bowl and set aside to cool. Once cold, transfer the jelly to a clean pan (leave any sediment behind) then add the egg whites and season with salt and white peppercorns.
Place on the hob and cook, stirring constantly, until the mixture becomes very white. Take off the heat and allow to stand until clear. When this happens strain through a jelly bag (or a strainer lined with muslin) and use this aspic for moulding poultry, mushrooms, fish etc. If desired, the aspic can be flavoured with a little tarragon vinegar.
