SC - Meat jellies

[harper at idt.net]

Last night I tried making a meat jelly (aspic).  It came out pretty well, but 
left me with 2 questions.

1. The recipe says that if the jelly does not congeal, to add galingale or 
spikenard, and then it will surely congeal.  Does anyone know if these spices 
will help a gelatin congeal? and why?

2. Would any of the experienced cooks like to share their favorite methods of 
*completely* defatting a broth?  My gravy separator did a decent job, but 
missed a little of the fat.

Brighid


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