Aspic Jelly from Bouillon Capsules, Etc.

Ingredients

• 1/4 cup Onion
• 1/4 cup Carrot
• 2 tablespoons Butter
• 2 stalks Celery stalks
• 1 leaf Bay leaf
• 1/2 dozen Peppercorns
• 2 or 3 Cloves
• 1 quart Water
• 3 capsules Bouillon capsules
• 3 teaspoons Beef extract
• 2 cups Boiling water
• 1 box Gelatine
• 1 cup Cold water
• 1 egg Egg white
• 1 egg Egg shell

Instructions

1. 1In a saucepan, sauté the onion and carrot in butter over medium heat for 5 minutes, or until softened.
2. 2Add the celery stalks, bay leaf, peppercorns, cloves, and water to the saucepan. If using bouillon capsules, add them now. If using beef extract, dissolve it in 2 cups of boiling water and add it to the saucepan.
3. 3Let the mixture simmer for about 30 minutes.
4. 4Soften the gelatin in 1 cup of cold water.
5. 5Add the softened gelatin to the simmering mixture. Add any additional flavoring desired.
6. 6Add the slightly beaten egg white and crushed eggshell. Bring slowly to a boil, stirring constantly. Simmer for 5 minutes.
7. 7Let the mixture stand in a hot place for 10 minutes. Skim off any impurities and strain through a cheesecloth folded double.