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page 173
CHAP. XV.
OF JELLIES, GIAMS, AND CUSTARDS.
Calf's Feet Jelly.
CUT four calves feet in pieces, put them into a pipkin, with a gallon of water,
cover them close, and boil them softly till almost half be consumed, then run
the liquor through a sieve, and let it stand till it be cold. With a knife take
off the fat at top and bottom, melt the fine part of the jelly in a preserving
pan or skillet, and put in a pint of Rhenish wine, the juice of four or five
lemons, double refined sugar to your taste, the whites of eight eggs beaten to a
froth; stir and boil all these together near half an hour; then pass it thro' a
sieve into a jelley bag; put into your jelly bag a very small sprig of rosemary
and a piece of lemon-peel; pass it through the bag till it is as clear as water.
Hart's Horn Jelly.
Take a large gallipot with hart's horn, then fill it full with spring water, tie
a double paper over the gallipot, and set it in a baker's
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