256 Calf’s Foot Jelly
To four feet put four quarts of water, boil them till tender, and the water boils away to one quart. Take it off, let it stand till cold, then skim off the fat carefully, and put the jelly into a preserving pan, and set it on the fire; when it melts take it from the fire, put in the beaten whites of seven eggs, a little cinnamon, half a pint of white wine, the juice of two lemons, and the rind, leaving out the white part; sweeten the whole to your taste, with loaf sugar. Put it back on the fire, and boil it fifteen minutes, then strain it through a flannel bag, without squeezing it, if it is not clear the first time it is strained, strain it till it is. The bag should be suspended on a nail over a dish, and the jelly poured into it, and allowed to drain through it gradually. When clear turn it into cups or glasses, and set them where the jelly will congeal, but not so cold as to freeze it. This kind of jelly will not keep longer than two or three days in warm weather. A knuckle of veal makes a jelly as good as calves’ feet, it is made in the same manner. Jellies and sweet meats are less liable to ferment, if kept in glass jars or bottles. A paper wet in spirits and put over sweet meats, has a tendency to prevent their fermenting. Sweet meats should be carefully watched during warm weather, and if fermentation commences turn the syrup from them, scald it, and turn it back.