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Calf's Foot Jelly

In order to obtain calf's foot jelly quite clear, care should be taken, first, to mix the ingredients when they are cold; and secondly, not to stir the jelly after it has once boiled and risen in the saucepan. Take a pint and a half of calf's foot stock (see CALF'S FOOT STOCK), and be very particular that it is free from every particle of fat and sediment. Put it into a saucepan with the strained juice and thinly-peeled rind of two large lemons, three table-spoonfuls of pounded loaf sugar, a glass of white wine, the whites and shells of four eggs (the whites must be beaten, but not to a froth), and half an ounce of clarified isinglass. Let these stand for a few minutes; then put them on a slow fire, and stir them a little until the liquid boils and rises in the pan; when this point is reached the jelly should not be touched again, except that the scum may be gently removed as it rises. Let it boil for twenty minutes. Draw the jelly to the side of the fire, and let it stand to settle twenty minutes longer. Wring out the jelly-bag in hot water, and pour the jelly through it. If it is not perfectly clear (which, however, it can scarcely fail to be, if attention has been paid to the directions given), strain it two or three times until it is. Do not keep it in a metal mould--that will be likely to discolour it. It should be kept in a cool place, and in summer will most likely require a little ice round it. If the stock be very strong, the isinglass may be dispensed with, but it is always safer to put a little with the jelly. When all the liquid has run through the bag, an agreeable and refreshing beverage may be obtained by pouring a little boiling water through it. Sufficient for rather more than a quart. Probable cost, without the sherry, 1s. per pint.