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Calf's-Foot Jelly

It is made thus: Take two calf's feet, scald, and scrape the hair clean, take off the hoofs and remove the fat between the toes, and wash all thoroughly in warm water. Put the feet into cold water and let it gradually come to a boil, carefully skimming. Simmer six or seven hours, strain through a sieve and let it cool. When it gets firm, remove the fat from the top, the jelly from the sediment, and put the jelly into a saucepan. To each quart of jelly add six ounces of best granulated or loaf sugar and the shells and whites of five eggs, thoroughly beaten. Stir all together while cold, but not after it begins to heat. Let it simmer five minutes; throw in a teacup of cold water and let it boil five minutes more; cover the saucepan closely and let it remain where it will keep hot for half an hour. Have ready a flannel bag, wrung out of hot water, and pour in the jelly, keeping all quite near the fire to prevent the jelly setting before it is strained. If it is not clear the first time it runs through pass it through again.

The jelly bag is made larger at the top and narrows to a point, and is best of closely woven flannel, with the seams double sewed. Wine or lemon juice may be added before straining if desired.