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

only, or with a cock or capon. 8. Jelly of hogs feet, ears, and snouts. 9. Sheeps feet, lambs feet, and calves feet. _Neats feet for a Jelly for a Neats-Tongue._ Being fresh and tender boil'd and cold, lard it with candied cittern candied orange, lemon, or quinces, run it over with jelly, and some preserved barberries or cherries. _To make a Jelly as white as snow of Jorden-Almonds._ Take a pound of almonds, steep them in cold water till they will blanch, which will be in six hours; being blanched into cold water, beat them with a quart of rose water: then have a decoction of half a pound of ising-glass, boil'd with a gallon of fair spring-water, or else half wine, boil it till half be wasted, then let it cool, strain it, and mingle it with your almonds, and strain with them a pound of double refined sugar, the juyce of two lemons, and cast it into egg shells; put saffron to some of it, and make some of it blue, some of it green, and some yellow; cast some into oranges, and some into lemon rindes candied: mix part of it with some almond paste colored; and some with cheese-curds; serve of divers of these colours on a great dish and plate. _To make other white Jelly._ Boil two capons being cleansed, the fat and lungs taken out, truss them and soak them well in clean water three of four hours; then boil them in a pipkin, or pot of two gallons or less, put to them a gallon or five quarts of white wine, scum them, and boil them to a jelly, next strain the broth from the grounds and blow off the fat clean; then take a quart of sweet cream, a quart of the jelly broth, a pound and half of refined sugar, and a quarter of a pint of rose water, mingle them all together, and give them a warm on the fire with half an ounce of fine searsed ginger; then set it a cooling, dish it, or cast it in