The Art of Cookery Made Easy and Refined

bason. Let it stand ten minutes, skim it, pour it gently into another bason free from sediment, and when it begins to congeal stir it well and fill the shapes. _Dutch Blancmange._ PUT a pint of warm cleared calves feet jelly into a stewpan; mix with it the yolks of six eggs, set it over a fire, and whisk it till it begins to boil. Then set the pan in cold water and stir the mixture till nearly cold, to prevent it from curdling, and when it begins to thicken fill the shapes. When it is ready to be served up dip the shapes in warm water. _Riband Blancmange._ PUT into a shape some white blancmange two inches deep, and when it is quite cold put alternately, in the same manner, cleared calves feet jelly, white blancmange coloured with cochineal, or dutch blancmange. _Cleared Calves Feet Jelly._ TAKE scalded calves feet, chop them into pieces, put them into a pot with plenty of water to cover them, boil them gently four or five hours, strain the liquor, and preserve it till the next day in order that it may be quite stiff. Then take off the fat, and afterwards wash it with warm water to make it perfectly clean; after which put it into a stewpan, set it over a fire, and when it is dissolved season it well to the palate with lemon and seville orange juices, white wine and sugar, a piece of lemon peel, cinnamon, and coriander seeds whole, (or add a few drops of liquid of colour if thought requisite). Then whisk into it plenty of whites of eggs, a few yolks, and some shells. Let it boil gently a quarter of an hour, run it through a fine flannel bag several times till quite bright, and when it is nearly cold fill the shapes, which should be very clean and wiped dry. N. B. When seville oranges are not in season, orange flower water may be added, or (if approved) syrup of roses or quinces. Old hock or madeira wine will make it of the