In pot combine 2 1/2 cups water, 1/2 portion soup greens, 1 bay leaf, 1 clove, 5 peppercorns, 1 grain allspice, and 1/2 teaspoon salt and cook 40-50 minutes. Meanwhile, soak 1 Tablespoon gelatin in 1/2 cup cold pre-boiled water.

Strain the stock of which there should be 1 1/2 cups. If there is less, make up the difference with boiling water. Add gelatin mixture, heat aspic liquid without boiling and stir until gelatin is dissolved. Season with a pinch of citric acid crystals, a pinch of sugar and a pinch of pepper.

For a more interesting color, add 1/2 teaspoon caramel, 1/2 teaspoon tomato paste or a pinch of saffron. Cool to room temperature, chill slightly and use aspic to cover cold sliced meats, pate, roulades, ham roll-ups, etc. 

Note: For more flavor add 1 crushed beef or chicken bouillon cube during cooking.