Half an ounce of cinnamon.
Half pound loaf-sugar, broken into lumps.
Endeavor to procure calf's-feet, that have been nicely scalded, but not skinned, as the skin being left on, makes the jelly much firmer.
The day before you want to use the jelly, boil the eight calf's-feet in three quarts of water, till the meat drops from the bone-When sufficiently done, put it into a colander or sieve, and let the liquid drain from the meat, into a broad pan or dish. Skim off the fat. Let the jelly stand till next day, and then carefully scrape off the sediment from the bottom. It will be a firm jelly, if too much water has not been used, and if it has boiled long enough. If it is not firm at first, it will not become so afterwards when boiled with the other ingredients. There should on no account be more than three quarts of water.
Early next morning, put the jelly into a tin kettle, or covered tin pan; set it on the fire, and melt it a little. Take it oft", and season it with the cinnamon slightly broken, a pint of Madeira wine, three lemons cut in thin slices, and half a pound of loaf-sugar, broken up.
If you wish it high-colored, add two table-spoonfuls of French brandy. Mix all well together. Beat, slightly, the whites of six eggs (saving the egg-shell) and stir the whites into the jelly. Break up the egg-shells into very small pieces, and throw them in also. Stir the whole very well together.
Set it on the fire, and boil it hard five minutes, but do not stir it, as that will prevent its clearing. Have ready a large white flannel bag, the top wide, and the bottom tapering to a point.
Tie the bag to the backs of two chairs, or to the legs of a table, and set a white dish or a mould under it.
After the jelly has boiled five minutes, pour it hot into the bag, and let it drip through into the dish. Do not squeeze the bag, as that will make the jelly dull and cloudy.
If it is not clear the first time it passes through the bag, empty out all the ingredients, wash the bag, suspend it again, put another white dish under it, pour the jelly back into the bag, and let it drip through again. Repeat this six or eight times, or till it is clear, putting a clean dish under it every time. If it does not drip freelys move the bag into a warmer place.
When the jelly has all dripped through the bag, and is clear, set it in a place to congeal. It will sometimes congeal immediately, and sometimes not for several hours, particularly if the weather is warm and damp. If the weather is very cold you must take care not to let it freeze. When it is quite firm, which perhaps it will not be till evening, fill your glasses with it, piling it up very high. If you make it in a mould, you must either set the mould under the bag while it is dripping, or pour it from the dish into the mould while it is liquid. When it is perfectly congealed, dip the mould for an instant in boiling water to loosen the jelly. Turn it out on a glass dish.
This quantity of ingredients will make a quart of jelly when finished. In cool weather it may be made a day or two before it is wanted.
You may increase the seasoning, (that is, the wine, lemon, and cinnamon,) according to your taste, but less than the above proportion will not be sufficient to flavor the jelly.
Ice jelly is made in the same manner, only not so stiff. Four calves-feet will be sufficient. Freeze it as you would icecream, and serve it up in glasses.
(1) Take four feet, slit them in two, take away the fat from between the claws, wash them well in lukewarm water; then put them in a large stewpan, and cover them with water: when the liquor boils, skim it well, and let it boil gently six or seven hours, that it may be reduced to about two quarts; then strain it through a sieve, and skim off all the oily substance which is on the surface of the liquor.
If you are not in a hurry, it is better to boil the calf's feet the day before you make the jelly; as, when the liquor is cold, the oily part being at the top, and the other being firm, with pieces of kitchen paper applied to it, you may remove every particle of the oily substance, without wasting any of the liquor.
Put the liquor in a stewpan to melt, with a pound of lump sugar, the peel of two lemons, the juice of six, six whites and shells of eggs beat 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; strain it through a jelly-bag: what is strained first must be poured into the bag again, until it is as bright and as clear as rock-water; then put the jelly in moulds, to be cold and firm: if the weather is too warm, it requires some ice.
When it is wished to be very stiff, half an ounce of isinglass may be added when the wine is put in.
It may be flavored by the juice of various fruits, spices, etc. and colored with saffron, cochineal, red beet juice, spinage juice, claret, etc.; and it is sometimes made with cherry brandy, or noyeau rouge, or Curacoa, or essence of punch, instead of wine.
(2) Take the fat and bones from eight feet, and soak them in water for three or four hours; then boil them in six quarts of water, skimming often; when reduced to a third, strain and set it by to cool; when cold, take every particle of fat from the top, and remove whatever may have settled at the bottom. Dissolve it in an earthen pan, adding to it two quarts of white wine, mace, cinnamon, and ginger, or not, as you please. Beat up the whites of twelve eggs with three pounds of fine sugar, mix these with the jelly, boil it gently, adding the juice of two lemons, and then strain it for use.