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Calves' Foot Jelly No 2

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

Boil four calves' feet in three quarts of water for three or four hours,

or till they will not hold together, now and then skimming off the fat.

The liquor must be reduced to a quart. When you have quite cleared it

from the fat, which must be done by papering it over, add to it nearly a

bottle of white wine, sherry is the best, the juice of four or five

lemons, the peel also pared very thin, so that no white is left on it,

and sugar to your taste. Then beat up six whites of eggs to a stiff

froth, and with a whisk keep stirring it over the fire till it boils.

Then pour it into the jelly-bag, and keep changing it till it comes

clear. This quantity will produce about a quart of jelly strong enough

to turn out of moulds.

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