Calves’ Foot Jelly
Boil 4 calves’ feet in 4 or 5 quarts of water, until reduced to shreds; strain, and let the liquid cool; after taking off the fat, put the jelly in a kettle, with one pint of California sherry, or white wine, 3 cups granulated sugar, the whites of 4 eggs, well beaten, the juice of 1 lemon, with half of the grated peel, 1 teaspoonful of ground cinnamon or nutmeg; boil until clear, and strain into moulds or glasses.