Take five pounds of shin of beef, and soak for six hours in cold water.

Take also four calves' feet, split in two, and blanch for three minutes in boiling water. Place the beef and calves' feet in a stewpan, cover well with water and slowly boil for five hours. If necessary the strength of the jelly may be increased by the addition of half a bullock's foot, blanched as above, but usually the calves' feet alone are strong enough. While boiling keep skimming and see that the pot is always kept quite full with boiling water, otherwise it is impossible to extract all the nutriment from the meat. In ordinary households this is rarely understood for it is a point seldom taught. When quite boiled, strain off the liquor by passing through a muslin strainer into a large bowl. Place this in a cool place where air can pass all round. Next day skim off the fat which will be found floating above the jelly. This done, a piece of paper laid on top of the jelly will absorb any fat left after skimming.

The jelly is now ready for use as required. If a sweet jelly is desired, dissolve one pound of sugar, and, with the juice of six lemons, add to the stock together with a good-sized glass of Madeira.