Calf's Foot Jelly
Split the feet, and soak them in cold water, four or five hours; wash
them clean, and put them to boil in six quarts of water; when it has
boiled down to one-half, strain it through a colander, and skim off all
the fat that is on the top; set it away to cool, and when the jelly is
quite stiff, wipe it with a towel, to take off any grease that should
remain; cut it in pieces, and pare of the discolored parts; put it in
your preserving kettle, with half a pint of wine, the juice and peel of
two lemons, mace and sugar to your taste, and the whites and shells of
six eggs; after it has boiled twenty minutes, pour in a little cold
water, to make it settle; if any scum arises, take it off; let it boil
five minutes longer, and take it off the fire; keep it covered for about
an hour, when strain it through a bag that has been dipped in hot water,
and put it in your glasses.
When eggs are used in calf's foot and other jellies, care should be
taken to have the ingredients cool. If the jelly is hot when the eggs
are added, it cannot be clarified so well--they should only cook by
heating the jelly after they have been diffused, by stirring them
through it.
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