ABSTRACT
Fine Calvesjoot Jel!J CUT 4-CALVE S FEE T, that have been well-soaked and blanched, into small pieces. Put these into a casserole with 3 quarts of water. Cover, and let this boil very slowly, until the liquid is reduced to I t quarts. Then pass all through a tammy and let it cool. Then with a knife remove all the grease that is on top and replace in casserole to melt, adding I pint of madeira, the juice of { lemons and grated peel of I, sugar to taste. Take the whites of 6 eggs, beat these with the shells until it is all beaten to a cream. Add this mousse to the rest and boil all together 20 minutes. Then pass all through a jelly bag, and do this several times until the jelly is absolutely clear.
