l, and let it boil gently six or seven hours, that it may be reduced
to about two quarts; then strain it through a sieve, and skim off all
the oily substance which is on the surface of the liquor.

If you are not in a hurry, it is better to boil the calves' feet the day
before you make the jelly; as when the liquor is cold, the oily part
being at the top, and the other being firm, with pieces of kitchen paper
applied to it, you may remove every particle of the oily substance,
without wasting any of the liquor.

Put the liquor in a stew-pan to melt, with a pound of lump sugar, the
peel of two lemons, the juice of six, six whites and shells of eggs beat
together, and a bottle of sherry or Madeira; whisk the whole together
until it is on the boil; then put it by the side of the stove, and let
it simmer a quarter of an hour; strain it through a jelly-bag: what is
strained first must be poured into the bag again, until it is as bright
and as clear as rock-water; then put the jelly in moulds, to be cold and
firm: if the weather is too warm, it requires some ice.

_Obs._--When it is wished to be very stiff, half an ounce of isinglass
may be added when the wine is put in.

It may be flavoured by the juice of various fruits, and spices, &c. and
coloured with saffron, cochineal, red beet juice, spinage juice, claret,
&c.; and it is sometimes made with cherry brandy, or noyeau rouge, or
Curacoa (No. 474), or essence of punch (No. 479), instead of wine.

N.B. Ten shank bones of mutton, which may be bought for 2-1/2_d._, will
give as much jelly as a calf's foot, which costs a shilling. See pages
225, 226 of this work.

FOOTNOTES:

[228-*] This may be easily accomplished by the aid of that whip and
spur, which students of long standing in the school of good living are
generally so fond of enlivening their palates with, _i. e._ Cayenne and
garlic.

Parsley (No. 261), chervil (No. 264), celery (No. 289), cress (No.
397*), tarragon (No. 396), burnet (No. 399), basil (No. 397), eschalot
(Nos. 295 and 403), caper (Nos. 274 and 295), fennel (No. 265), liver
(Nos. 287 and 288), curry (Nos. 348 and 455), egg, (No. 267,) mushroom
(No. 403), anchovy (Nos. 270 and 433), ragout (Nos. 421 and 457), shrimp
(No. 283), bonne bouche (No. 341,) superlative (No. 429), and various
flavouring essences. See from No. 396 to 463.

Any of the above vegetables, &c. may be minced very finely, and sent to
table on a little plate, and those who like