Aspic Jelly No. 2 Recipe ingredients

• (Without Meat)
• 4 cups cold water
• 1 cup sherry wine
• 2 tablespoons each malt, tarragon and chili vinegar
• Rind of half a lemon
• Whites and shells of 2 eggs
• 10 peppercorns
• Carrot (1 tablespoon minced fine)
• Turnip (1 tablespoon minced fine)
• Onion (1 tablespoon minced fine)
• 1 stalk celery
• 1 teaspoon salt
• 2 sprigs parsley
• 1 box gelatine

To prepare this Aspic Jelly No. 2 Recipe, first put all the ingredients, except the gelatine and egg, into a stew pan. Put over the fire until it boils. Soak the gelatine in 1 cup of cold water for twenty minutes. Pour the boiling broth over the soaked gelatine and beat slightly. Heat the broth a few minutes after adding the egg; remove from the fire, let stand for thirty minutes, filter through flannel or napkin.