Cover the moulds with paste, put in a sufficiency
of mince-meat, cover the top with citron sliced thin, and lay on it a
lid garnished around with paste cut in fanciful shapes. They may be
eaten either hot or cold, but are best when hot.
* * * * *
TO MAKE JELLY FROM FEET.
Boil four calfs' feet, that have been nicely cleaned, and the hoofs
taken off; when the feet are boiled to pieces, strain the liquor through
a colander, and when cold, take all the grease off, and put the jelly in
a skillet, leaving the dregs which will be at the bottom. There should
be from four feet, about two quarts of jelly: pour into it one quart of
white wine, the juice of six fresh lemons strained from the seeds, one
pound and a half of powdered loaf sugar, a little pounded cinnamon and
mace, and the rind thinly pared from two of the lemons; wash eight eggs
very clean, whip up the whites to a froth, crush the shells and put with
them, mix it with the jelly, set it on the fire, stir it occasionally
till the jelly is melted, but do not touch it afterwards. When it has
boiled till it looks quite clear on one side, and the dross accumulates
on the other, take off carefully the thickest part of the dross, and
pour the jelly in the bag; put back what runs through, until it becomes
quite transparent--then set a pitcher under the bag, and put a cover all
over to keep out the dust: the jelly looks much prettier when it is
broken to fill the glasses.
Pages:
105
106
107
108
109
110
111
112
113
114
115
116
117
118
119
120
121
122
123
124
125
126
127
128
129