Calf’s Foot Jelly.
1 calf’s foot, 2 quarts water, rind of 1 and juice of 3 lemons, ¼ lb. loaf sugar, 3 whites and shells of eggs, spice.
Cut the foot into 3 pieces, put them in a saucepan and add the cold water, simmer gently 8 hours then strain into a basin. When the jelly is cold, carefully skim off the fat, dip a clean cloth into boiling water, and wipe any remaining fat off the surface with the cloth. Melt the jelly in a saucepan, then add the sugar, lemon-juice, and rind, whites of eggs well beaten, the shells and spice. Whisk over the fire till the jelly boils, then simmer, with the lid off 20 minutes. Fix a cloth, thoroughly rinsed in boiling water, on to a chair (as for clearing soup, see [page 2]), strain the jelly through it, and cover with a blanket while it is running through. Pour into a mould, which has been rinsed in cold water.