Jelly from Feet

Ingredients

• 4 calfs' feet
• 1 quart white wine
• 6 fresh lemons
• 1.5 pound powdered loaf sugar
• cinnamon
• mace
• 2 lemons
• 8 eggs

Instructions

1. Boil four cleaned calfs' feet (with hoofs removed) until they fall to pieces. Strain the liquor through a colander. When cold, remove all the grease and transfer the jelly to a skillet, leaving the dregs at the bottom. You should have about two quarts of jelly.
2. Pour into the jelly one quart of white wine, the juice of six fresh lemons (strained from seeds), one and a half pounds of powdered loaf sugar, a little pounded cinnamon and mace, and the thinly pared rind from two lemons.
3. Wash eight eggs very clean. Whip the whites to a froth, crush the shells, and put them with the whites. Mix this into the jelly, set it on the fire, and stir occasionally until the jelly is melted, but do not touch it afterwards.
4. When the jelly has boiled until it looks quite clear on one side with dross accumulating on the other, carefully remove the thickest part of the dross and pour the jelly into a bag made of cotton or linen suspended in a frame. Pour back what runs through until it becomes quite transparent. Then set a pitcher under the bag and cover it to keep out dust.
5. The jelly looks much prettier when broken into pieces to fill glasses.