Calf's Feet Jelly

Take two calf's feet, and boil them in a gallon of water till it comes to a quart; when cold, skim off all the fat, and take the jelly up clean; leave what settling may remain at the bottom, and put the jelly into a saucepan, with a pint of mountain wine, half a pound of loaf sugar, and the juice of four lemons : beat up six or eight whites of eggs with a whisk, then put them into the saucepan, stir all well together till it boils, and let it boil a few minutes. Pour it into a large flannel bag, and repeat it till it runs clear. Have ready a large china bason, and put into it lemon peel cut as thin as possible; let the jelly run into the buson, and the lemon peel will give it an amber colour and a fine flavour : then fill the glasses.

A Turkey, Fowls, Or Game, In Jelly

Boil a fine turkey, and let it stand till cold ; have ready a jelly made thus: Skin a fowl, and take off all the fat; but -do not cut it in pieces, nor break all the bones ; take four pounds of a leg of veal without either fat or skin, and put it into a well-tinned saucepan. Put to it full three quarts of water, and set it on a very clear fire till it begins to simmer ; but be sure to skim it well, and take great care that it does not boil. Put to it two large blades of mace, half a nutmeg, and twenty corns of white pepper, with a little bit of lemon peel. Let it simmer six or seven hours, and when the jelly is stiff enough, which may be known by taking a little out to cool, be sure to skim off all the fat, if any, but do not stir the meat in the saucepan. A quarter of an.hour before it is done, throw in a large tea spoonful of salt, and squeeze in the juice of half a fine Seville orange, or lemon. When enough, strain it off through a clean sieve; but do not pour it off clean from the bottom, for fear of settlings ; lay the turkey in the dish, and then pour the jelly over it. Let it stand till quite cold, and then send it to table. All sorts of birds and fowls may be done in this manner, and are very pretty dishes for a supper or cold collation.

Gilded Fish In Jelly

Fill two large fish moulds with clear blanc mange, made as before directed ; when cold, turn them out, and gild them with leaf gold, or strew them over with gold and silver bran mixed. Then lay them on a soup dish, and fill it with thin clear calf's feet jelly, which must be so thin as to admit the fish to swim in it. Lisbon, or, any kind of pale made wine, will answer the purpose.

Black Currant Jelly

Gather the currants on a dry day, when they are ripe, strip them off the stalks, and put them into a large stewpot. Put a quart of water to every ten quarts of currants, tie a paper over them, and set them in a cool oven for two hours. Then squeeze them through a very fine cloth, and to every quart of juice add a pound and a half of loaf sugar broken into small pieces. Stir it gently till the sugar is melted, and when it boils, skim it well. Let it boil pretty quick for half an hour over a clear fire, then pour it into pots, and put brandy-papers over them.