Cut a calf's foot in pieces, place it in a saucepan in cold water, and boil for two minutes; then wash in cold water and again put it in a saucepan with one quart of cold water. When boiling, remove to the side of the fire, and simmer gently for two hours and a half, keeping it well skimmed. After that, strain the liquor into a basin, and leave it until it is quite cold; take off all the fat, and wipe the top off with a cloth dipped in hot water. Turn the jelly onto a basin, scrape off all the sediment, place the jelly in a stewpan, and melt it; then add the juice and rind of a lemon, the whites of two whisked eggs, and loaf-sugar to taste. Whisk this over the fire until boiling, then take it off; rinse a jelly-bag, place the lemon-rind at the bottom and strain the jelly through. Flavor to taste with maraschino, pour it into a mould, and stand it on ice. When it is quite firm, dip the mould in hot water, wipe, turn the jelly onto a dish, and serve.