To Make the Stock for Jelly, and to Clarify It

Procure two nice calf's feet from the butcher.

Scald the feet to remove hair.

Slit the feet in two, remove fat between claws, and wash them well in warm water.

Put the feet into a stewpan with six pints of cold water.

Bring the mixture gradually to a boil and remove every particle of scum as it rises.

When well skimmed, boil gently for six or seven hours, or until the liquor is reduced more than half.

Strain the liquid through a sieve into a basin and put it in a cool place to set.

Measure the strained liquor to determine the proportion for the jelly, allowing for sediment and fat at the top.

To clarify, carefully remove all fat from the top, pour over a little warm water to wash away any remaining fat, and wipe the jelly with a clean cloth.

Remove the jelly from the sediment and put it into a saucepan.

Suppose the quantity is a quart; add six ounces of loaf sugar, the shells and well-whisked whites of five eggs, and stir the ingredients together cold.

Set the saucepan on the fire, but do not stir the jelly after it begins to warm.

Let it boil about ten minutes after it rises to a head.

Throw in a teacupful of cold water.

Let it boil five minutes longer.

Take the saucepan off, cover it closely, and let it remain half an hour near the fire.

Dip the jelly-bag into hot water, wring it out quite dry, and fasten it onto a stand or the back of a chair placed near the fire.

Place a basin underneath to receive the jelly.

Pour the jelly into the bag; if it is not clear the first time, run it through the bag again.

Use stout flannel called double-mill to make a jelly-bag.

Stitch the seam of the bag twice to secure it against unequal filtration.

Tie the bag upon a hoop the exact size of its mouth, sewing strings around it at equal distances.

Make the bag any size; a bag twelve to fourteen inches deep and seven to eight inches across the mouth is sufficient.