Ribs of Beef in Bellevue

After the ribs of beef are prepared, cook them the same as for a la Bristed (No. 1329), adding several calves' feet. When the meat is well cooked, remove it from the fire, strain the gravy, and clarify it. Pare the meat well, and glaze. Have a jelly-coated mold sufficiently large to contain this, put it in and fill the entire mold with jelly, leaving it on the ice till ready to serve. Unmold it on a large dish, garnish around with chopped jelly, and form an outside border of oblongs or triangles of jelly.