Just a word about jellied things. You can have a pint of stock, white
if possible, season it with an onion, a bay-leaf, a bit of thyme, a
clove, and pepper and salt. Then put in a good half-ounce of dissolved
gelatine; and turn about one quarter of it, after straining, into a
mould and set on ice to cool. Have the rest of the jelly in a liquid
state, but perfectly cold. When that in the mould is set, have any
sort of cold meat, chicken, turkey, ham or tongue cut into strips free
of skin and bone, and pack it into the mould with alternate layers of
the jelly, finishing with the latter. Now see how successful you can
be in making such a dish a joy to the eye. Use sliced olives,
gherkins, capers, truffles, fanciful shapes of beet or anything that
your artistic eye will permit, and sprinkle these through the dish as
you go along. Run a thin knife blade in between the jelly and mould
and then plunge the mould into boiling water and the jelly will
unmould easily.