Jelly Soup.
- 4 calf’s feet, well cleaned.
- 2 lbs. of lean veal, cut from the knuckles.
- 1 onion stuck with three cloves.
- Teaspoonful of celery essence.
- Bunch of sweet herbs.
- 1 blade of mace.
- Juice of half a lemon.
- Pepper and salt.
- 5 quarts of cold water.
- ½ cup of German sago.
Boil the feet, onion, herbs, and the veal, cut into strips, in the water for four hours, diminishing the liquid to three quarts. Strain, and cool. Put two of the feet and the veal back into one quart of the broth; season, and set by on the ice. Take the fat from the rest; put the liquor, seasoned, over the fire, boil gently and skim, add the sago, previously soaked two hours in a cup of cold water, simmer tender, and pour out. You can, if you like, add a glass of pale sherry.