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Calf's Foot Stock for Jelly

Take four calf's feet properly dressed and cleansed. Put a gallon of water into a saucepan with the feet, and let them boil very gently but continuously until the liquid is reduced by a half. Strain it, and let it stand until stiff. Then remove every particle of fat from it, pouring a cupful of boiling water over it, and placing a piece of blotting paper on the top after you have skimmed it, to ensure its being quite free from grease. Remember to leave the sediment behind when you use the stock. Time to boil the feet, six or seven hours.