Page:The Jewish Manual.djvu/169

 The above mixture may be baked in small cups; they require a quarter of an hour to bake.

CALF'S FEET JELLY. Boil two feet in two quarts, or five pints of water, till the water has half wasted; strain, and when cold, take off the fat, then put it in the saucepan with lump sugar, lemon juice, and white wine to taste, also a little lemon peel; when simmered a few minutes, throw in the whites of two eggs, and their shells broken, which will have the effect of clarifying the jelly; let it boil about ten minutes after the scum rises, then pour it through a flannel bag or thick cloth, dipping the bag or cloth first into hot water; pass the jelly through it until clear, then pour it into moulds and put them in a cool place to set. One calf's foot and one cow heel will be more economical than two calf's feet. If fruit is desired to be in the jelly, it must be put in when the jelly begins to stiffen in the mould.