Calves’ Foot Jelly. No. 2.
Boil four calves’ feet in three quarts of water for three or four hours, or till they will not hold together, now and then skimming off the fat. The liquor must be reduced to a quart. When you have quite cleared it from the fat, which must be done by papering it over, add to it nearly a bottle of white wine, sherry is the best, the juice of four or five lemons, the peel also pared very thin, so that no white is left on it, and sugar to your taste. Then beat up six whites of eggs to a stiff froth, and with a whisk keep stirring it over the fire till it boils. Then pour it into the jelly-bag, and keep changing it till it comes clear. This quantity will produce about a quart of jelly strong enough to turn out of moulds.
Calves’ Foot Jelly. No. 3.
Take two feet to two quarts of water; reduce it to three pints of jelly. Then add the juice and peel of four lemons, one ounce of isinglass, the shells and whites of four eggs, a little cinnamon, mace, and allspice, and a good half pint of Madeira.
Calves’ Foot Jelly. No. 4.
Stew a calf’s foot slowly to a jelly. Melt it with a little wine, sugar, and lemon-peel.
Cheese, to make.
Strain some milk into a cheese tub, as warm as you can from the cow; put into it a large quantity of strong runnet, about a spoonful to sixty quarts; stir it well with a fleeting dish; and cover it close with a wooden cover, made to fit your tub. About the middle of June, let it stand thus three quarters of an hour, in hotter weather less, in cold weather somewhat longer. When it is come, break it pretty small with a dish, and stir it gently till it is all come to a curd; then press it down gently with your dish and hand, so that the whey do not rise over it white; after the whey is pretty well drained and the curd become tolerably hard, break it into a vat very small, heaped up as high as possible, and press it down, at first gently and then harder, with your hands, till as much whey as possible can be got out that way, and yet the curd continues at least two inches above the vat; otherwise the cheese will not take press, that is, will be sour, and full of eyes and holes.
Then put the curd into one end of a good flaxen cloth, and cover it with the other end, tucking it in with a wooden cheese knife, so as to make it lie smooth and keep the curd quite in; then press it with a heavy weight or in a press, for five or six hours, when it will be fit to turn into a dry cloth, in which press it again for four hours. Then take it out, salt it well over, or it will become maggoty, and put it into the vat again for twelve hours. Take it out; salt it a second time; and leave it in a tub or on a dresser four days, turning it every day. This done, wash it with cold water, wipe it with a dry cloth, and store it up in your cheese-loft, turning and wiping it every day till it is quite dry. The reason of mouldiness, cracks, and rottenness within, is the not well pressing, turning, or curing, the curd and cheese.