CALVES'-FEET JELLY

Get 4 calves' feet at the butcher's, cut them in two, and take away the fat from between the claws, wash them well in luke-warm water; put them in a large stewpan, and cover them with water. When the liquor boils, skim well and let it boil gently 6 or 7 hours, so as to reduce the quantity to 2 quarts; then strain through a sieve and skim off all the oily substance. If not in a hurry it is better to boil the calves' feet the day before you make the jelly, as it will skim better when perfectly cold, and the liquor part becomes firm. Put the liquor in a stewpan to melt, with a lump of sugar, the peel of 2 lemons, the juice of 6, and 6 whites and shells of eggs; beat together, with a bottle of sherry or Madeira. Stir the whole together till on a boil, then set on side of stove, and let simmer 1/4 hour, and strain through a jelly-bag. Then pour back in bag again and strain till it is as bright and clear as rock-water. Put jelly in moulds to get firm and cold. If made in warm weather ice is required.