Mix three cups of good coffee with one pint of cream, and sugar according to taste; boil them together, and reduce them about one-third; observe that the coffee must be done as if it was for drinking alone, and settled very clear, before you mix it with the cream.
Boil a calf's foot in water till it wastes to a pint of jelly; clear off the sediment and fat. Make a teacup of very strong coffee; clear it with a bit of isinglass, to be perfectly bright; pour it to the jelly, and add a pint of very good cream, and as much fine Lisbon sugar as is pleasant; give one boil up, and pour into the dish. It should jelly, but not be stiff. Observe that your coffee be fresh.