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To make the Court Ielly.
3 Take three Calves feete, water them all one night, then scald them as you would doe a Pig, and slit them, and take out the long bones; then take a young Cocke∣rell, and dresse him, and after he hath layen one night in water, boile him and the feete together in foure pintes of white Wine, and as much faire Water, untill it be enough; then let it run through a faire strainer into a Bason, letting it stand untill it be through cold; and then take a Knife, or a Spoone, and cut or skumme off the purest from the drosse in the bottome, and put the same into a cleare Pot with three quarters of a pound of Su∣gar, two ounces of Cinamon scrapt, and a little bruised, one ounce of Ginger pared, and sliced, two Nutmegs sliced, and ten Cloves cut, all these being put together, set them on the fire, and boile them untill it be almost enough; then take the whites of sixe Egges, and beate them well together, and put them into your Ielly on the fire, stirring them altogether, letting them boile a good walme, and so take it off the fire, letting it stand untill the heate be well off it, and then take off the uppermost cleane, and let the rest run through a Ielly bag, with a branch of Rosemary twice or thrice, untill it be very cleare.