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WHITE-WINE JELLY (Calf's Foot Stock)

Take one quart of cold calf's foot stock entirely free from fat and sediment, and measured whilst hot. Put it into a saucepan with the thin rind of a small fresh lemon, the strained juice of two lemons, six ounces of roughly-pounded sugar, and the well-whisked whites and crushed shells of two fresh eggs. Mix all well together; then put the saucepan on a gentle fire, and whisk its contents thoroughly till the liquor rises high in the pan. Stop whisking at once, put the lid on the saucepan, and let the jelly stand by the side of the fire for twenty minutes, to let the impurities harden and form a crust. Wring a jelly-bag out of boiling water, pour the contents of the saucepan into it, and without squeezing the bag let the liquor run through it. If it is not clear, pour it through a second and even a third time; but this should not be done unless it is necessary, as it wastes the jelly. When it is quite clear stir into it from a quarter to three-quarters of a pint of white wine, according to taste. Pour the jelly into moulds which have been soaked in cold water, and let it stand in a cool place till stiff. If the jelly is to be served in glasses, pour it into a shallow dish, and when cold, take it up with a dessert-spoon and put it into the glasses. If the calf's foot stock is not very firm, or if the weather is warm, soak from a quarter to half an ounce of gelatine or isinglass in two table-spoonfuls of cold water for an hour. Stir into this a cupful of boiling water, and add the liquor to the calf's foot stock. Time to boil the jelly, twenty minutes. Probable cost, exclusive of the wine and without isinglass, 1s. 8d. Sufficient for a quart of jelly.