Calf's Feet Jelly

Ingredients

• 2 feet Calf's feet
• 1 gallon Water
• 1 pint White wine
• 1/2 pound Granulated sugar (Originally loaf sugar. Substituted with granulated sugar for modern preference.)
• 4 lemons Lemon juice
• 6 eggs Egg whites

Instructions

1. 1Boil the 2 calf's feet, well cleaned, in 1 gallon of water until reduced to a quart. This may take approximately 2 hours.
2. 2Pour the reduced liquid into a pan. When cold, skim off all fat. Take the jelly up clean, leaving any settlings at the bottom.
3. 3Put the clarified jelly into a saucepan, along with 1 pint of white wine, 1/2 pound of granulated sugar, and the juice of 4 lemons. Add the whites of 6 eggs, well beaten.
4. 4Stir all well together, put on the fire, and let boil for about 15 minutes without stirring. Pour the mixture into a large flannel bag, repeating the stirring until it runs clear. Have a large china basin ready to receive the jelly.