Ingredients. - Two calves' feet. Two lemons. Two eggs. Two ounces of loaf-sugar. One inch of the stick of cinnamon. Four cloves. One wineglass of sherry. Half a wineglass of brandy.

Time required (the jelly-stock should be made the day before required for use) to finish making it, about an how.

To make about one quart of Wine Jelly from calves' feet:

1. Take two calves' feet and put them on a board.

2. Chop each foot in four pieces with a chopper.

3. Put these pieces in a basin of clean cold water and wash them well.

4. Take them out of the basin and put them in a stew-pan with sufficient cold water to cover them.

N. B. - This is to blanch them.

5. Put the stewpan on the fire to boil.

6. When the water boils, take the stewpan off and stand it on a piece of paper on the table.

7. Take the pieces of the feet out of the stewpan with a fork, and put them in a basin of cold water and wash them well.

8. Empty the water out of the stewpan.

9. Wash the stewpan well.

10. Take the pieces of the feet out of the basin, and put them in the stewpan with five pints of cold water.

N. B. - This stock will be reduced to about one pint and a half when it is sufficiently boiled.

11. Put the stewpan on the fire to boil.

12. Watch it, and skim it often with a skimming-spoon.

13. Let it boil very gently for five hours.

14. After that time strain off the liquor through a hair sieve into a basin.

15. Put this basin in a cool place for some hours, until the stock is perfectly cold and is in a jelly.

16. Now take this basin of jelly-stock and skim off all the fat carefully with a spoon.

17. Take a clean cloth and put it in hot water.

18. Take this damp cloth and dab it over the jelly-stock, so as to remove every particle of grease.

19. Take a clean dry cloth and rub lightly over the jelly-stock, to dry it.

20. Take two lemons, wipe them clean in a cloth, and peel them very thinly with a sharp knife.

N. B. - Be careful, in peeling the lemons, not to cut any of the white skin, as it would make the jelly bitter.

21. Put the lemon-peel into a stewpan.

22. Squeeze the juice of the two lemons, through a strainer, into the stewpan.

23. Take two eggs, and put the yolks in one basin and the whites in another.

24. Whip the whites of the eggs slightly, but not very stiff.

25. Put the whipped white of the egg into the stewpan, and the crushed egg-shell.

26. Put in also two ounces of loaf sugar, one inch of the stick of cinnamon, and four cloves.

27. Whip all these together with a whisk.

28. Now add the jelly-stock.

29. Put the stewpan on the fire, and whisk well till it boils.

30. Now put the lid on the stewpan and stand it by the side of the fire for twenty minutes, to form a crust.

31. Place the jelly-bag stand in front of the fire and hang the jelly-bag in it (you must put a basin on the stand underneath the jelly-bag).

N. B. - Be sure that the jelly-bag is quite clean.

32. Take a jug of boiling water and pour it through the jelly-bag.

33. Do this four or five times, always using boiling water until the bag is quite warm.

34. Look at the jelly in the stewpan, and when the crust is formed it is ready to be strained.

N. B. - Be sure that there is no water left in the bag before passing the jelly through; and the basin in the stand should be quite dry.

N. B. - The pouring of the jelly into the bag forces the water (the few drops that remain) out first into the basin; these first few drops should be thrown away, and a clean basin put in its place immediately.

35. Now take the stewpan off the fire and pour the jelly carefully into the bag, to pass into the basin.

36. Repeat this two or three times, until the jelly runs through quite clear.

N. B. - Be careful, in pouring the jelly through the bag, that you do not disturb the sediment at the bottom of the bag, which will serve as a filter.

37. Add a wineglassful of sherry and half a wineglassful of brandy, or any other wine or liqueur, according to taste.

38. Take a quart mould, scald it with boiling water, and then rinse it in cold water.

39. Place the mould in ice.

N. B. - Be careful that the mould stands quite straight and firm.

40. Pour in enough of the jelly just to cover the bottom of the mould.

41. When this jelly has set slightly, garnish the mould with grapes, strawberries, etc., according to taste.

42. Then pour the remainder of the jelly into the mould, and let it stand in the ice until it is firmly set.

43. "When the jelly is required for use, dip the mould into a basin of hot water.

44. Shake the mould to loosen the jelly, place a dish over the top of the mould, and turn the jelly carefully out, so as not to break it.