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Restorative Meat Jelly

Take three or four pounds of the knuckle of veal, the same weight of fresh-killed gravy beef, and one calf's foot, cut the meat from the bones, and chop these in pieces, lay them in the bottom of a stewpan, and put the meat on the top of them; then add as much cold water as will rise two or three inches above the meat; let the whole simmer very gently for four hours, taking great care to remove every particle of scum as it rises in the first boiling. Strain through a fine hair sieve, and the next morning the whole of the fat can be taken off.