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Susan Gilbert's late nineteenth century British cookery manuscript

Page 27

Calf's Foot Jelly.
Take 2 Calf's feet and boil in a gallon of water till it comes to a quart, when it is cold skim off all the fat, and take the jelly up clear, leave what settling may remain at  the bottom, and put the jelly into a saucepan with a pint of mountain wine, 1/2 lb of loaf sugar, and the juice of 4 lemons, beat up 6 or 8 whites of eggs with a whisk, put them into a saucepan stir all well together till it boils, let it boil a few minutes, then pour it into a large flannel Bag and repeat it till it runs clear, then have ready a large basin and put into it lemon peel cut as thin as possible, let the jelly run into the basin and the lemon peel will give it an amber colour, and a fine flavour, then fill your glasses, and if your jelly is not stiff enough then add a little Isinglass. Mrs. Garnham

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Calf's Foot Jelly. Take 2 Calf's feet and boil in a gallon of water till it comes to a quart, when it is cold skim off all the fat, and take the jelly up clear, leave what settling may remain at the bottom, and put the jelly into a saucepan with a pint of mountain wine, 1/2 lb of loaf sugar, and the juice of 4 lemons, beat up 6 or 8 whites of eggs with a whisk, put them into a saucepan stir all well together till it boils, let it boil a few minutes, then pour it into a large flannel Bag and repeat it till it runs clear, then have ready a large basin and put into it lemon peel cut as thin as possible, let the jelly run into the basin and the lemon peel will give it an amber colour, and a fine flavour, then fill your glasses, and if your jelly is not stiff enough then add a little Isinglass. Mrs. Garnham