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 o
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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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