Comprising Calf's-foot Jelly, with Wine.

Clarification of Calf's-foot Jelly, for general purposes.

Orange Jelly, made with Calf's-foot Stock.

Clarified Syrup, for Jellies.

To clarify Isinglass.

Preparation of Paper for filtering Orange or Lemon Juice for Jellies.

Orange Jelly, a' l' Anglaise.

Lemon Jelly, a' I' Anglaise.

Orange Jelly, a' la Francaise.

Pomegranate Jelly.

Pine Apple Jelly.

Currant and Raspberry Jelly.

Strawberry Jelly.

Cherry Jelly.

Mulberry Jelly.

Macidoine of Fruits.

Orange Jelly, garnished with quarters of Oranges. Maraschino Jelly. Variegated Jelly, d la Victoria. Panache'e Jelly. Russian Jelly. Punch Jelly. Oranges filled with transparent Jelly.

1407. Calf's-Foot Jelly, With Wine

Split four calf's feet, break up the bones, and put the whole into a gallon-sized stewpan or stock-pot; then fill it up with cold water, and set it on the fire to boil; remove the scum as it rises to the surface, and when the stock has been thoroughly skimmed, set it down by the side of the tire, to continue gently boiling for about five hours. The stock must then be strained off through a sieve into a basin or pan, and set aside in a cool place until it has become firm. The grease should be scraped off the surface with a spoon, and a little boiling water thrown over it, in order to wash away any that may remain; it should then be wiped with a clean cloth and put into a stewpan to melt over the fire. Next, add two pounds of loaf sugar, a pint of sherry, two glasses of brandy, twelve cloves, a stick of cinnamon, the rind of four lemons peeled very thin, and without any of the pith, as this is bitter; then pour in the whites of six eggs and two whole eggs whipped up with a little cold water and the bruised shells; whip this well together over the fire, and when it is near boiling, throw in the juice of eight lemons, stir the jelly with the whisk for a minute or so, and then set the stewpan down by the side of the fire; put on the lid with some live embers upon it, and allow the jelly to stand by the side of the stove-fire for a quarter of an hour longer, to set the eggs. Next, throw the jelly into a jelly-bag, fixed on a stand, ready with a basin placed under, to receive it as it passes through the bag; continue pouring the jelly back again through the bag several times, until it runs quite bright and clear; then cover over the stand with a cloth, and leave the jelly to run until the whole is passed.

This kind of jelly may either be served in glasses, or set in moulds imbedded in rough ice : when it has become quite firm, dip the mould in hot water, wipe it, and then turn the jelly out carefully on its dish.

1408. Clarification Of Calf's-Foot Jelly, For General Purposes

Put the prepared stock of four calf's feet into a stewpan with two pounds of sugar, the rind of four lemons, and the juice of eight; whip six whites and two whole eggs together, with half a pint of spring-water; throw this in with the stock, and whisk the whole together over the stove-fire, until it is on the point of boiling, then add the juice of another lemon and a little spring-water; withdraw the jelly from the stove, and set it down by the side, to continue gently simmering for about ten minutes longer, covered with the stewpan lid containing some live embers of charcoal. The jelly may then be passed through the bag in the usual way, and when it has run through perfectly bright, let it be kept in a cool place to be used as occasion may require.

This kind of foundation or stock-jelly, prepared without any decided flavor, may be used for making all kinds of jellies ; it will then only be necessary to add, to the quantity required to fill a mould, a gill and a half of any kind of liqueur, and if the jelly be too stiff, a little thin syrup may also be added. It may be used likewise for making fruit jellies, with the addition of a pint of the filtered juice of currants, raspberries, cherries, or strawberries, or half a pint of the clarified infusion syrup of peaches, apricots, or pine-apples.