First, set four calves feet on in a sauce-pan in three quarts
of water, with three or four blades of mace; let them boil softly
till there is about a pint and a half, then take out your feet, strain
the liquor, and make a good crust; cover your dish, then pick off
the flesh from the bone, lay half in the dish, strew half a pound
of currants clean washed and picked over, and half a pound of
raisins stoned; lay on the rest of the meat, then skim the liquor,
season it to the palate, and put in half a pint of white wine;
pour it into the dish, put on your lid, and bake it an hour and a
half.