How to Make Aspic from Leftover Stew

What Aspic Is

Aspic is Caupona's gelled form of a stew. It is made by adding a gelling agent to a finished soup so it sets into a solid block you can slice and eat. The classic gelling agent in Caupona is Bone Gelatin, produced from bones.

Turning Soup into Aspic

1. Cook a stew in a Clay Pot as normal and let it finish.

2. Add Bone Gelatin to the pot before ladling. The pot will re-process into an aspic base.

3. Ladle the aspic into a Bowl to get the aspic item (for example, Borscht Aspic or Bisque Aspic).

Why Bother

Aspic keeps the same nutritional profile as the soup it came from but is a solid food item, which makes it convenient for travel and stacking. It also looks impressive on a decorated table.

Bread Bowl Variant

If you ladle aspic into a Bread Bowl instead of a plain bowl, you get the bread-bowl aspic form. This is a full meal in one item and is a good choice for long expeditions where you want food and a container in one slot.

Tips

• Make gelatin in bulk from spare bones before you start cooking so you are not caught short mid-recipe.
• Not every soup has an aspic variant listed on the wiki yet, but the mechanic is consistent: soup plus gelatin equals aspic.