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Calves' Foot Jelly No 1

(Confectionary.) - (The Lady's Own Cookery Book)







To two calves' feet put a gallon of water, and boil it to two quarts;

run it through a sieve, and let it stand till it is cold; then take off

all the fat, and put the jelly in a pan, with a pint of white wine, the

juice of two lemons, sugar to your taste, and the whites of six eggs.

Stir these together near half an hour, then strain it through a

jelly-bag; put a piece of lemon-peel in the bag; let it pass through the

bag till it is clear. If you wish this jelly to be very clear and

strong, add an ounce of isinglass.











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