Meat and Calf's Foot Jelly

Bone eight calves' feet, blanch, cool, and put them into a saucepan with six pounds of round bottom or shoulder of veal, six pounds of legs of beef, two veal knuckles and sixteen quarts of water. Boil, skim and add salt, whole pepper, a bunch of parsley, garnished with thyme, garlic, bay leaf and celery, three onions, one with four cloves in it, some medium carrots and eight leeks. Boil unceasingly until the meats are well done, (from six to eight hours), then strain through a sieve and skim off the fat. Set a little of it on some ice to see whether it is sufficiently gelatinous, and if too consistent add a little veal broth, then proceed to clarify the jelly as follows: Chop up very fine two pounds of lean veal, mixing with it half a pint of egg-white, diluted with half a bottle of white wine or a little water, and mix the jelly stock gradually with this meat, put it back on the fire, stir continually with a whip and when ready to boil, remove and add half a bottleful of Madeira wine, pour the jelly into a flannel jelly bag, restraining it until it be perfectly clear.

For calves' foot jelly and Madeira wine (gelee de pieds de veau au madere) see No. 104.