Economical Aspic Jelly

Put a quart of good stock broth in a stewpan; add six shalots, two bay-leaves, a good sprig of thyme, six cloves, a bit of mace, and four ounces of gelatine: place this upon the fire, and continue stirring it until the gelatine becomes thoroughly dissolved: it must then be removed from the fire to cool.

Next, whip three whites of eggs with half a pint of cold water, and a table-spoon­ ful of tarragon vinegar, and having well mixed this in the aspic, stir it over the fire until it boils; and then, after allowing it to boil for ten minutes longer, pass it either through a jelly-bag or a napkin : it will then be fit for use.