Aspic Jelly from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
Two and a half ounces of Marshall’s gelatine, one quart of hot water, dessertspoonful of salt, juice of one lemon, one or two bayleaves, two whites and shells of eggs, small teacupful of common...
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Ingredients
- marshall’s gelatine
- hot water
- salt
- lemon
- bayleaves
- whites
- shells of eggs
- common brown vinegar
- green tarragon
- tarragon vinegar
- onion
- peppercorns
- allspice
- gelatine
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