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Calf's-Feet Jelly

Secure an unskinned calf's foot, cut it through the joints, chop the long bone and take away the fat; wash it well, place it in a saucepan, cover with cold water and boil for ten minutes. Strain off the water and wash it again. Put it in an enamelled saucepan, cover it entirely with cold water and wash it again. Put it in an enamelled saucepan, cover it entirely with cold water and stew it gently for six hours, skimming it constantly. When done, drain the stock into a basin, allow it to get cold, and then skim off the fat. In using the jelly be careful not to mix the sediment with it.