Calf's Feet Jelly

Ingredients

• 2 whole calf's feet
• 2 quarts water
• lump sugar
• lemon juice
• white wine
• lemon peel
• 2 whole eggs
• fruit

Instructions

1. Boil the calf's feet in two quarts (or five pints) of water until the water has reduced by half. Strain the liquid and set aside to cool, then remove any fat from the surface.
2. Return the clarified stock to the saucepan and add lump sugar, lemon juice, white wine, and a little lemon peel to taste. Simmer for a few minutes.
3. Whisk the whites of two eggs together with their broken shells and throw them into the simmering jelly. This will clarify it. Let the mixture boil for about ten minutes after the scum rises.
4. Pour the jelly through a flannel bag or thick cloth that has been first dipped in hot water. Pass the jelly through until it runs clear.
5. Pour the clear jelly into moulds and place them in a cool place to set. If you wish to include fruit, add it when the jelly begins to stiffen in the mould.