Calf's Feet Jelly
- Take four scalded feet, perfectly clean; boil them in four quarts of water till reduced to one, or till they are very tender; take them from the fire, and let them remain till perfectly cold; then take off all the fat, and scrape off the dregs that stick to the jelly. Put it in a preserving kettle, and place it on a slow fire. On melting, take it from the fire; mix with it half a pint of white wine, the juice and grated rind of two fresh lemons, and a stick of cinnamon or blade of mace. Wash and wipe dry six eggs; stir the whites, beaten to a froth, into the jelly when cold; bruise the shells and add them; then set it on a few coals; when hot, sweeten to the taste. Let all boil slowly fifteen minutes, without stirring it; then suspend a flannel bag, and let the jelly drain through it into a pitcher or deep dish. If it is not clear, wash the bag and pass it through till it is perfectly so. Do not squeeze the bag. When transparent, turn it into glasses, and set them, if the weather is hot, into cold water, and keep them in a cool place. It will keep but a few days in warm weather.
Some take the feet of two calves, a pint of white wine, three lemons, the whites of six eggs, half an ounce of cinnamon, half a pound of loaf sugar, with only three quarts of water, and proceed in a similar way, adding two spoonfuls of French brandy, and reduce the whole to one quart.
A knuckle of veal, or sheep's feet, make a nice jelly. When jelly is perfectly congealed, dip the mould an instant into boiling water, to loosen it..