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Jelly for Pies, to Clarify

Jelly for pies should be made bright and clear in the same way as calf's foot jelly--that is, it should be allowed to get cold, and then every particle of fat should be removed, the sediment which settles at the bottom of the pan being left undisturbed, and the jelly should be mixed thoroughly, when cold, with the whites and shells of eggs, two eggs being used for every pint of jelly. The contents of the saucepan must not be stirred after they once begin to heat, and they must boil a few minutes, and afterwards stand by the side of the fire for a few minutes, to settle, before the scum is removed, and the jelly strained. If the meat be slowly boiled, jelly will seldom require clarifying with white of egg, but it should always be made the day before it is wanted, so that the fat and sediment may be effectually removed. Time, ten minutes to boil the jelly, and a quarter of an hour to let it settle.