Calf-Foot
4 calf feet 4 quarts cold water 1/2 box gelatine 1 cup sugar 2 lemons 2 inch stick cinnamon 3 eggs 1 pint wine Wash and split the feet, add the water and cook slowly until the flesh separates from the bones and the stock is reduced to three pints. Strain. When cold remove the fat, add the whites and shells of the eggs, the cinnamon, sugar, the gelatine which has been soaked in 1/2 cup cold water twenty minutes, and the juice of the lemons. Stir until hot. Let it simmer fifteen minutes. Add the wine. Skim and strain through a fine napkin into tumblers