Calf's Foot Jelly with Madeira Wine

Take the value of one quart of calf's foot gelatine and mix into it three quarters of a pound of sugar and the juice of four lemons. After the sugar is dissolved try its consistency to rectify it if necessary, adding more water or more gelatine according to whether it be too soft or too hard. Beat up four egg-whites without letting them come to a froth, mix in a gill of cold water and pour this over the dissolved gelatine; set the untinned basin on a moderate fire, whip the liquid slowly until on the verge of boiling, then withdraw it to a slower heat and keep the liquid simmering without boiling; now add the juice of four lemons; cover and leave stand for thirty minutes. The jelly should now be limpid; filter it through a flannel bag or a napkin fastened to the four feet of a filtering stool (Fig. 51), return the jelly to the bag and continue the operation until it passes through clearly; this should be done in a warm place. As soon as the jelly is properly filtered let it stand until cold and then add one gill of good Madeira, pour it into a mold previously imbedded in ice and leave it for one hour and a half to set.