Calf’s Foot Jelly

Want a little jelly with your toast?  All you need is four calf hooves to make a little something special, according to The Young Housekeeper’s Friend.

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Scald four calf’s feet only enough to take off the hair, (more will extract the juices). Clean them nicely. When this is done, put them into five quarts of water and boil them until the water is half wasted; strain and set it away till the next day, then take off the fat and remove the jelly, being careful not to disturb the sediment; put the jelly into a sauce-pan with whites and shells of five eggs, stir them in, and set it on the coals, but do not stir it after it begins to warm. Boil it twenty minutes longer; set off the saucepan, and let it stand covered close half an hour.  It will thus become so clear that it will need to run through the jelly bag but 0nce.

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