Calf's Feet Jelly


Take four feet, (that have been perfectly cleaned,) and boil them, in

four quarts of water, till very soft, and the water is reduced to one

quart. Take it from the fire, and let it remain till perfectly cold,

then take off all the fat, and scrape off the dregs that adhere to the

jelly. Put the jelly in a preserving kettle, set it on a slow fire--when

it melts, take it from the fire, and mix with it half a pint of white

wine, the juice and grated rind of a couple of fresh lemons, and a stick

of cinnamon or mace. Wash and wipe dry six eggs--take the whites of

them, and beat them to a froth--stir them into the jelly when it is

cool--bruise the shells, and mix them with the jelly, then set it on a

few coals. Sweeten it, when hot, to the taste--white sugar is the best,

but brown answers very well. Let the whole boil slowly fifteen minutes,

without stirring it--suspend a flannel bag on a nail, and let the jelly

drain through it, into a deep dish or pitcher. If it is not clear the

first time, let it pass through the bag till it becomes so. The bag

should not be squeezed, otherwise the jelly will not look clear. When

transparent, turn it into glasses, and set the glasses, if the weather

is hot, into cold water, and keep them in a cool place. This kind of

jelly will keep but a few days, in warm weather. A knuckle of veal, and

sheep's feet, make a nice jelly, prepared in the same manner as calf's

feet.



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