The Saturday Sip: May 4, 2024
Your etiquette tip, quote and an Emily Post Cookbook recipe to start your weekend off right!
The Tip
An invitation to a graduation party does not obligate guests to give a gift. While many who attend (and even some who don’t) may choose to give a gift, it isn’t expected of guests. That said, a card is always a smart option on this occasion. Graduations are big achievements, and being included in honoring a graduate is certainly worth a few kind words.
The Recipe
Aspic was quite popular in Emily’s day, while today, the average American might go their whole life without encountering it. A savory, meaty cousin of the more modern Jell-o mold, aspic is often suggested in the 1922 edition of Etiquette when Emily is musing about menus.
Emily Post’s Cookbook, 1951, pg. 31 *Please note that recipes are copied as exactly as possible, including grammatical errors and inconsistencies.
Aspic
NOTE: A slightly better flavor can be had by browning the beef pieces in butter before putting them in the kettle.
Ingredients
3 lbs. beef
1 knuckle of veal
2 qts. of water or 1 qt. of water and 1 qt. of consommé
1 tsp. peppercorns
1 bay leaf
3 sprigs each of thyme, marjoram, and parsley or 1 tsp. each of dried thyme, marjoram, and parsley
1 turnip
2 carrots
3 onions
3 leeks
1 bunch celery
1 tbs. salt
[2 tbs. gelatin]
Directions
Cut beef into inch cubes and crack veal knuckle. Put in soup kettle with all the other ingredients, cover, and simmer 4 hours. Strain through a colander or wire strainer and then through a double thickness of cheesecloth. Place in refrigerator and when chilled (probably the next morning) remove the grease cake that will have formed on the surface. The rest will be clear, firm jelly.
To use, warm only enough to liquefy and pour into mold containing meat, eggs, or whatever to is to be covered by the aspic and return to the refrigerator.
Should the aspic not be firm enough, 2 tbs. of gelatin softened in 1/2 cup of cold water and dissolved in the heated stock will assure its becoming a firm jelly when cold.
If a perfectly clear aspic is wanted, clarify the stock as described in the recipe Consommé.
The Quote
“Rules of etiquette are nothing more than sign-posts by which we are guided to the goal of good taste.” - Emily Post
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We hope you’ve enjoyed the Sip today. Mousses, and puddings, and jellies, oh my! Do you have any favorite jiggly dishes? Let us know in the comments. Can’t post here? Head over to the Monday post comment thread, where the comment section is open to everyone.
Cheers!
Lizzie and Dan
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While there is no audio, Emily is featured in and around her home in Edgartown. See if you can spot the moment she burps when eating soup! She explains how to use her beloved radios, as well as her filing system for sending out the 1950s version of today’s auto-replies to standard questions. It ends in color with Emily and her great-grandson playing in her garden. We hope you enjoy this slice of Emily’s life.
I think I'll skip the aspic! I agree with Jaci, the video was lovely!
Thank you for sharing this video … it is so nice to see Emily in action! For some reason, I always imagined her looking like Miss Manners!