Calves’ Foot Broth (or Jelly)
2 calves’ feet
2 quarts cold water
2 table-spoons sugar
Juice of half a lemon
Glass of good white wine
Scald and clean the feet. Split and break them. Put into a stew-pan and cover with two quarts of cold water. Heat very slowly and simmer until reduced to about a pint and a half. Strain. When cold remove the fat. Add sugar and lemon juice. Return to the fire. Let it boil for five minutes, stirring continually. Skim thoroughly. Add the wine. Strain through a jelly bag, and keep in a cold place.
In making broth, the wine may be omitted, and in its place the beaten yolk of an egg added. In which case it will only be necessary to strain it instead of passing it through a jelly bag. Sago or tapioca, which has been boiled till tender, should be added.