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Madeira Wine Jelly

This very agreeable and excellent jelly takes its name from the wine used. The stock for it is made from calves' feet, and precisely in the same manner as the ordinary calf's foot jelly (see CALF'S FOOT JELLY). To a quart of the jelly, clarified, add half a pint or more of Madeira, and a glass of brandy; but as this will reduce the strength, a little isinglass, also clarified, say about half an ounce, will give it the necessary firmness. Time, one hour.