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Calf's Foot Jelly, Lemon

Mix a quart of strong calf's foot stock, clear and free from fat and sediment, with a cupful of strained lemon-juice and three-quarters of a pound of loaf sugar, which has been rubbed on the rind of two lemons. Put these into a saucepan with the well-beaten whites and crushed shells of five eggs. Proceed as for calf's foot jelly. Time to boil, by the side of the fire, twenty minutes. Probable cost, 1s. 6d. per pint. Sufficient, one pint and a half of jelly for five or six people.