Jellies for soust meats.
Take four pair of Calves feet, scald them and take way the fat between the claws, as also the long shank-bones, lay them
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Take four pair of Calves feet, scald them and take way the fat between the claws, as also the long shank-bones, lay them
in Water five hours, and boil them in three quarts of fair Spring Water to one quart, then strain it and set it a cooling, after this, take away the grounds from it, and divide the purer part into three equal proporti∣ons, putting each into a several Pipkin, adding to every Pipkin a quart of wine, likewise a pound of Sugar, being first well beaten in a Dish with the whites of Eggs, stew these together a little while o∣ver a soft fire with Nutmeg, Ginger, Mace and Cinamon, and colour them several∣ly with Cocheneil, Saffron, &c. and so set them up for your use.