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Classic
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page 96
has boiled a little while, put in the tomatoes and let it simmer slowly for
three hours. Cover them with brandied paper, in close jars; and set them in a
dry place.
CALF'S FOOT JELLY.
Take four calves' feet, slit them in two, take away the fat from between the
claws, wash them well in luke-warm water, then put them in a stew-pan and cover
with water; let them boil gently six or seven hours, till the liquor is reduced
to about two quarts, skimming it well; then strain it through a sieve, and skim
off all the oily part on the surface; let it stand till the next day, when you
can take off all the oily part without wasting any of the jelly. Then melt the
liquor, and put into it a pound of loaf-sugar, two lemon-peels, the juice of six
lemons, six whites and shells of eggs beaten together, and a bottle of sherry or
Madeira wine; whisk the whole of it together till it is ready to boil, and then
set it by the side of the stove and let it simmer a quarter of an hour. Strain
it through a jelly-bag several times, until it is as clear as water; then put
the liquor in moulds to cool. If the weather is warm, it will require ice.
Hogs' feet are just as good as calves' feet.
CURRANT JELLY.
Gather the fruit, when it is quite ripe, on a dry day, pick it, and put it in a
close jar. Set the jar in a vessel, pour cold water around it, and let it simmer
over a gentle fire half an hour. Then pour
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