Ordinary Aspics

A historical recipe from A guide to modern cookery, by Escoffier, A. (Auguste) (1907).

A historical recipe

A guide to modern cookery, by Escoffier, A. (Auguste) (1907). Project Gutenberg eBook #71395.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Source and licence

From A guide to modern cookery, by Escoffier, A. (Auguste) (1907). Digitised by Project Gutenberg, eBook #71395 (https://www.gutenberg.org/ebooks/71395). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

France. Associated with France by the book is about French cookery (Cooking, French); the recipe itself names no place (confidence 0.4). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

Create an image with FoodStudio Made by our AI generator from your own prepaid SecondMem credits. We keep no picture from the source.

Ingredients

4 lbs. of strung knuckle of veal
3 lbs. of strung knuckle of beef
3 lbs. of veal bones
½ lb. of fresh pork rind
eight quarts of cold water
one oz. of salt
one-half lb. of carrots
six oz. of onions
two oz. of leeks
a stick of celery

Method

Stock for Ordinary Aspic.—Quantities for making Four Quarts.
4 lbs.
of strung knuckle of veal.
3 lbs.
of strung knuckle of beef.
3 lbs.
of veal bones, well broken up.
3 calf’s feet, boned and blanched.
½ lb.
of fresh pork rind, well blanched and with fat removed.
Mode of Procedure.—Put the meats in a very clean and well-tinned stockpot or stewpan.
Add eight quarts of cold water, boil, and skim after the manner indicated under No.
1.
Having well skimmed the stock add one oz.
of salt, put it on the side of the fire, and let it boil gently for four hours.
Then remove the meat, taking care not to disturb the stock.
Carefully remove the fat, and garnish with one-half lb.
of carrots, six oz.
of onions, two oz.
of leeks, a stick of celery, and a large faggot.
Put the whole back on to the fire and cook gently for a further two hours.
Strain through a sieve into a very clean basin and leave to cool.