The accomplisht cook: or, The art & mystery of cookery

and beat them well together with your rouling pin, and divide it into three parts, put each part equally into the several pipkins, and stir it well together; the broth being almost cold, then set them on a charcoal fire and let them stew leisurely, when they begin to boil over, take them off, let it cool a little, run them through the bags once or twice and keep it for your use. For variety sometimes in place of wine, you may use grapes stamped and strained, wood-sorrel, juyce of lemons, or juyce of oranges. _To jelly Hogs or Porkers Feet, Ears, or Snouts._ Take twelve feet, six ears, & six snouts or noses, being finely scalded, & lay them in soak twenty four hours, shift & scrape them very white, then boil them in a fair clean scoured brass pot or pipkin in three gallons of liquor, five quarts of water, three of wine-vinegar, or verjuyce, and four of white-wine, boil them from three gallons to four quarts waste, being scum'd, put in an ounce of pepper whole, an ounce of nutmegs in quarters, an ounce of ginger slic't, and an ounce of cinamon, boil them together, as is abovesaid, to four quarts. Then take up the meat, and let them cool, divide them into dishes, & run it over with the broth or jelly being a little first setled, take the clearest, & being cold put juice or orange over all, serve it with bay-leaves about the dish. _To make a Crystal Jelly._ Take three pair of calves feet, and scald off the hair very clean, knock off the claws, and take out the great bones & fat, & cast them into fair water, shift them three or four times in a day and a night, then boil them next morning in a glazed pipkin or clean pot, with six quarts of fair spring water, boil it and scum it clean, boil away three quarts or more; then strain it into a clean earthen pan or bason, & let it be cold: then prepare the dross from the