2 ox. or is. packet Gelatine.
I lb. Brown Sugar.
I pint Sherry.
½ pint Brandy.
The Juice of 3 Oranges.
The White and Shells of 4 Eggs.
A few Cloves.
2 small pieces of Mace.
6 Cardamone Seeds.
Soak the gelatine in one pint of cold water, then pour on half a pint of boiling water to dissolve the soaked gelatine (in winter take one pint or the jelly will be too firm), Then add the other ingredients, and the whites of the eggs well whisked to a stiff froth. Boil on a brisk fire until the scum rises to the top of the saucepan. Have ready a tumbler of cold water, pour some of the water on the boiling jelly. Do this three times, letting it boil in between. Remove from the fire, let it stand five minutes, strain through a jelly-bag into a mould, and turn out when cold. Very good.
2 quart packets Gelatine.
I tumbler Lemon Juice.
I bottle Sherry.
2 wineglasses French Brandy.
12 tablespoonfuls of Brown Sugar.
2 sticks of Cassia (or Cinnamon).
The Peel of 4 Lemons.
The Shells of 3 Eggs broken quite fine.
Put one cup of cold water on two quart packets of gelatine to soak; when well soaked, pour in three cups of boiling water. Whisk the whites of the eggs to a froth; then add wine, brandy, the lemon or orange peel, and all the other ingredients. Stir all the ingredients well. Let it boil up three times, take it from the fire, pour on it one cup of cold water, and let it stand for five minutes; then strain through jelly-bags till quite clear, and pour into moulds. Good.
Half a tumbler of lemon and half orange juice may be used instead of one whole tumbler of lemon juice.
2 lb. of Blackberries.
¼ lb. of White Sugar.
½ oz. Gelatine.
Extract the juice from the fruit by putting in the oven in a jar for a few hours; strain through a muslin bag placed over a cullender, or strainer. Soak half an ounce of gelatine in a little water; add to the blackberry juice, with a quarter of a pound of sugar; boil all for half an hour. Put into a wet mould; turn out next day; serve with cream. This will do for mulberries, only taking more sugar.
Take four calves' 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 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 calves' 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, you may remove every particle of the oily substance without wasting any of the liquor with pieces of kitchen paper applied to it. Put the liquor into a stewpan to melt, with a pound of lump sugar-, the peel of two lemons, and the juice of six, the whites and shells of six eggs (beat together), and a bottle of sherry or madeira. Whisk the whole together until it is on the boil, then put it at 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 spring water. Then put the jelly into moulds to get cold and firm. When it is required to be very stiff, half an ounce of isinglass may be added when the wine is put in. It may be flavoured by the juice of various fruits, etc., or spices, and coloured with saffron, etc.
Ten sheep's trotters, which may be bought for twopence-halfpenny, will give as much jelly as a calf's foot, which costs a shilling.