No. 191 How to Make Calf’s-feet Jelly
Boil two calf’s feet in two quarts of water very gently for at least two hours; at the end of this time the liquid will be boiled down to one half of its original quantity; it is then to be strained into a pan, and left to cool till the next day. Scrape and wash off all grease, dab a clean cloth all over the surface to absorb any remaining grease, put the calf’s-foot stock or broth into a very clean saucepan, add three ounces of lump sugar, a bit of lemon-peel, the juice of a lemon, a little bruised cinnamon, and half a pint of white wine; boil all together for ten minutes, skim, strain through a doubled piece of muslin into a basin; set the jelly in a very cold place to cool and become firm.