To make Calf's Foot JELLY.
PUT a gang of calves feet well cleaned into
a pan, with ſix quarts of water, and let them
boil gently till reduced to two quarts, then take
out the feet, ſcum off the fat clean, and clear
the jelly from the ſediment, beat the whites
of five eggs to a froth, then add one pint of
Liſbon, Madeira, or any pale made wine, if you
chooſe it, then ſqueeze in the juice of three le-
mons: when your ſtock is boiling, take three
ſpoonfuls of it, and keep ſtirring it with your
wine and eggs, to keep it from curdling, then add
a little more ſtock, and ſtill keep ſtirring it, and
then put it in the pan, and ſweeten it with loaf
ſugar to your taſte, a glaſs of French brandy will
keep the jelly from turning blue in froſty air,
put in the outer rind of two lemons, and let it
boil one minute all together, and pour it into a
flannel bag, and let it run into a baſon, and keep
pouring it back gently into the bag till it runs
clear and bright, then ſet your glaſſes under the
bag, and cover it, left duſt gets in.—If you would
have the jelly for a fifth-pond, tranſparent pud-