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Calf's Foot Jelly

Cleanse and wash four calf's feet and put them into a saucepan with one gallon of water, and add two ounces of isinglass and a little lemon-peel. Place the pan over a moderate fire and stew slowly until a strong jelly is formed; carefully skim off the fat and pour in a quart of white wine. When this is incorporated, work in one pound of loaf-sugar, the juice of seven lemons and the whites of fifteen eggs beaten to a froth. Put the pan on the fire again and boil for fifteen minutes longer; remove to the side and let the jelly remain for a few minutes in order to settle; then strain it through a jelly-bag into moulds. When entirely cold, turn it out, and serve.