CALF’S FEET JELLY.
Take two sets of calves’ feet, and one of pigs’ feet; put them in a kettle with two gallons of water; let it boil down one-half; strain it and set it away till the next day; before you put it on the fire, skim it well; add half a gallon of wine and a pint of brandy, the juice of eight lemons, the skins of four, pared from the rind, four sticks of cinnamon, sugar to your taste, the whites of ten eggs beaten to a froth; mix all in the stock when cold. Let it boil twenty minutes. If the stock is very stiff, ten will be sufficient; then strain it through a jelly-strainer.