Jelly—Wine. No. 1. (Birk Hall.)
Half this will do.
Take 2 cow's heels; cut them up at the joints; put them in a well-covered pan on the fire with 4 qts. of water; keep the meat covered with water; leave them to simmer for 10 hours; then strain the liquor, and let it get cold.
Next morning take off all the fat and put the liquor back into the stewpan, with the rind of 2 lemons peeled very thin, add their juice also, 2 lbs. sugar, and ¼ oz. cinnamon, also 6 cloves and 2 allspice. Boil all these things together about 10 minutes.
Now whip up the whites of 4 eggs and add them and their shells; boil 2 or 3 minutes; then draw to one side. Put hot coals on lid for 10 minutes. Then strain three or four times through a jelly-bag. This quantity will fill 3 or 4 moulds; after pouring in the jelly add in each mould 1 wineglassful sherry, also 1 tablespoonful brandy; bury in ice 3 or 4 hours.
You may require from ¼ oz. to ½ oz. of gelatine, melted in water, added with the whites of egg and shells.
Also, Invalid wine jelly is very similar, but in that the ox heels though scalded, are not skinned, and are left uncovered when put in the 4 qts. of water. They simmer for 8, instead of 10, hours. Of cloves she uses 2 instead of 6. She says: “If you boil 10 hours the jelly is stiffer, but does not taste so well; and ox heels boiled only 8 hours do afterwards for stockpot.”