ASPIC JELLY

Ingredients.

1 envelope
Davis Gelatine

2 cups (1 pint) stock
or water

+ cup hot water

1 tablespoon vinegar

2 bay leaves

5 cloves (remove
blossom end)

Thinly peeled rind of
4 lemon

1 tablespoon lemon
juice

2 slices onion

4 cup dried celery or
1 teaspoon celery
salt

Sprig of parsley

Pepper, salt

Method.

Dissolve gelatine in hot water. Place
stock or water in saucepan with all
ingredients except dissolved gelatine.
Heat gently until boiling. Remove
from fire, add gelatine. When cool,
strain through several thicknesses of
cheesecloth. Use for jellying meat or
vegetables.

Makes approximately 1 pint.

If setting without an ice-box or refrigerator,
use slightly less liquid.

LEMON ASPIC

Ingredients.
1 envelope
Davis Gelatine
cup hot water
cup water
tablespoons lemon
juice cr more to
taste
tablespoons vinegar
cup sugar
teaspoon salt

NO Bloor

Ni RH

Method.

Dissolve gelatine in hot water. Add
cold water, lemon juice, vinegar, sugar
and salt.

Use for jellying vegetables.

Makes approximately 1 pint.

If setting without an ice-box or refrigerator,
use slightly less liquid.

VEAL LOAF

Ingredients.
1 envelope
Davis Gelatine

Cooked knuckle of

veal

2 cups (1 pint) of
liquid in which

veal was cooked

4 cup hot water

+ Ib. cooked bacon
or ham

2 hard-boiled eggs

2 slices onion

2 cloves (remove
blossom end)

6-7 Servings
Method.

Place liquid in saucepan with onion
and cloves. Boil for 5 minutes. Strain.
Add gelatine dissolved in hot water.
Have ready a plain mould or cake tin,
arrange alternate layers of sliced egg
and ham and veal cut in small pieces.
Pour in the liquid when it is just
thickening. Diced celery, slices of
cucumber, tomato, etc., may be in-
cluded in the mixture. Serve in slices
on lettuce.

If setting without an ice-box or refrigerator,
use slightly less liquid.

MEAT
DISHES