1 calf's foot. 1/2 cup of sugar. 1 1/2 quarts of cold water. 3 whites of eggs with shells. 1/2 cup of sherry wine. 1/2 cup of cold water. Juice of one lemon.

Scald and clean the foot thoroughly. Split and cut it into several pieces; add the cold water and heat slowly to the boiling point, skim and let simmer about five hours, strain and let stand until cold. Remove all fat. Crush the shells of the eggs and beat the whites slightly; add the water, lemon juice, about a teaspoonful of salt (to a quart) and the sugar and stir the whole into the jellied liquid. Stir constantly while heating to the boiling point; let boil one minute, then let stand to settle. Have ready a bowl, a colander in the bowl, holding a napkin wrung out of hot water, and a sieve on the napkin. Turn the hot mixture into the sieve, lift this with the egg shells and let the hot mixture filter through the napkin into the bowl. Strain a second time if necessary. When cool add the wine and strain into cups or moulds.