Take four calves' feet, not from the tripe shop, which have been boiled till almost all the gelatine is extracted, but buy them at the butcher's. Slit them in two, take away the fat from between the claws, wash them well in lukewarm water, put them in a large saucepan or stew-pan, cover them with water; when the liquor boils, skim it well, and let them boil gently six or seven hours, that it may be reduced to about two quarts. Then strain it through a sieve, and put it by till next day. Then take off all the oily part which is at the top, with pieces of kitchen paper applied to it; by so doing you may remove every particle of the oily substance, without wasting any of the jelly. Put the jelly in the stew-pan to melt; add a pound of lump sugar to it, the juice of lemons, the peel of two, six whites and shells beat well together, and a bottle of Sherry or Madeira; whisk the whole together until it is on the boil; then put it by the side of the stove, and let it simmer a quarter of an hour. Then strain it through a jelly-bag; what is strained first must be put into the bag, and repeated until it is quite bright and clear. Then put the jelly in moulds till it is cold and firm. Put it in a cold place. If you wish to have it very stiff, add half an ounce of isinglass, when the wine is put in. It may be flavoured by the juice of various fruits and spices, etc, and coloured with cochineal, saffron, spinach juice, red beet-root juice or claret. It is sometimes made with cherry brandy, noyeau rouge, or essence of punch, instead of wine. Ten shank mutton bones, which may be bought for a trifle, will give as much jelly as calf's foot