The Gastronomic Regenerator: A Simplified and Entirely New System of Cookery: With Nearly Two Thousand Practical Receipts Suited to the Income of All Classes

person to be a good judge to select it, whilst calves’ feet may be selected by any one, only requiring to be well scalded and fresh. But here I must observe that the discovery has never been advantageously developed to the public at large, for the introduction of cloves, mace, cinnamon, and other spices, give it a very common flavour, which does not at all harmonize with the delicacy of the jelly; a real gourmet would not only send it from his table, but discharge the maker with the impression that a cook without taste was no cook at all; the only flavour required in jelly being some light liqueur, wine, or the freshness of some delicious fruits. Orange jelly, and jelly from the juice of any other fruits, may likewise be made with the calf’s foot jelly, by omitting the greater part of juice of lemon and using it instead, but here isinglass has an advantage, it will keep for any time and may be used in the country where, perhaps, at the time required calves’ feet cannot be obtained. Take four calf’s feet, cut them up and put them into a stewpan, with six quarts of water, place upon the fire; when boiling remove to the corner, where let boil slowly five hours, to reduce to about two quarts, keeping well skimmed, pass through a hair sieve into a basin, in which let remain in a cold place till set quite firm, take off as much of the oil from the top as possible with a spoon, and wash off the remainder with a little hot water as quickly as possible, wipe dry with a cloth, and put it into a stewpan, with a pound of lump sugar broken in small pieces, the juice of ten lemons, the rind of four (free from pith), the whites of eight eggs, with the shells, half a pint of water, and half a pint of sherry, place the stewpan over the fire and keep whisking its contents until boiling, then pass it through your jelly bag, pouring that which first runs