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Two Bay-leaves (Rind and juice of one Lemon)

The rind and juice of one Lemon.

The Whites of two Eggs.

Half a gill of common Vinegar.

One tablespoonful of Chilli Vinegar.

Half a gill of Tarragon Vinegar.

One gill of Sherry.

Two quarts of Water.

Take two calves' feet and chop them into eight pieces. Wash them well in cold water, and put R them in a stewpan with sufficient cold water to cover them. Let them boil to blanch them; then pour the water off, and wash them again in cold water. Wash the stewpan and put the pieces of feet into it, with two quarts of water, and just bring it to the boil; watch it and skim it occasionally.

Add half a teaspoonful of salt and all the other ingredients, except the lemon, the eggs, and the vinegars. Let all boil gently for five hours.

Strain it off through a hair-sieve into a basin, and let it stand until perfectly cold: take off the fat, and wipe the top of the stock with a cloth dipped in hot water, to remove every particle of grease. Put the stock into a clean stewpan, with the lemonpeel and juice; also add the whipped whites of two eggs and the shells, the vinegars, and salt to taste. Whisk all on the fire until it boils; then draw the stewpan to the side of the fire, and let it stand for half an hour to form a crust. Take a clean soup cloth, and fix it on the stand; pour the contents into a cloth, and let it all run through into a basin. Let it pass through a second time slowly.

Scald a mould with boiling water, then rinse it in cold water; garnish the mould with fish or vegetables, according to taste, pour in the jelly carefully, and let it stand until cold, when turn out and serve.

Aspic Jelly from French Gelatine. Ingredients for the Pupils in the Practice Kitchen. (Four Quarts.) Three quarts of Water.

One pint of Sherry.

One gill of Malt Vinegar.

One gill of Tarragon Vinegar.

Half a gill of Chilli Vinegar.

Half a gill of Lemon-juice.

One Carrot, one Turnip, one Onion. One stick of Celery.

A teaspoonful of Salt.