Beef Aspic

• 2 1/4 pound beef shin with bone (have the butcher crack it)
• 1 pig's foot, cut in small chunks
• 1 veal knuckle
• 1 onion stuck with 2 cloves
• 2 carrots
• 1 bay leaf
• 1 teaspoon thyme
• 1 stalk celery
• 1 clove garlic
• 1 tablespoon salt
• 1 cup sherry or Madeira
• 2 egg whites, lightly beaten (if necessary)

1. Place all ingredients except the egg whites in a pan.
2. Cover and cook over medium heat for about 4 minutes.
3. Add 3 pints water.
4. Bring to the boiling point, cover and simmer for about 3 1/2 to 4 hours at the lowest possible heat.
5. The liquid should just ripple.
6. Pour the stock into a bowl and cool.
7. Chill overnight.
8. Skim off all fat.
9. If the jelly is not clear, bring it to a boil again and add the egg whites.
10. Boil gently for 10 minutes and strain clarified liquid through a cloth.
11. What is not used for Turkey en Chaudfroid can be stored for use in another delicious dish.

butcher crack, foot, veal knuckle, onion, carrots, bay leaf, thyme, celery, clove garlic, salt, sherry, egg whites

Taken from www.epicurious.com/recipes/food/views/beef-aspic-20135 (may not work)