Heat to the boiling-point, stirring constantly, and let boil five minutes.

After standing ten minutes skim off the froth, etc., and strain through a cheese-cloth folded double and held in a colander.
=Aspic for Garnishing.= Pour the liquid jelly into a new tin to the depth of half an inch.

Wring a napkin out of cold water and spread it smoothly over the meat-board.
Dip the pan in warm water and turn the jelly onto the napkin; stamp in rounds, diamonds or other fanciful shapes.

If blocks of greater thickness be required, fill the pan to the required depth with the liquid aspic.

When turned from the mould, cut in squares or diamonds with a knife, wiped dry after having been dipped in hot water.
=To Chop Jelly.= Cut the jelly slowly, first in one direction, then in the opposite direction.