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TAke six pair of calves feet, scald them and take away the fat betwixt the claws, and also the long shank bones, lay them in soke in fair water three or four hours, and boil them in two gallons of fair spring water to three quarts of stock; being boild strain it through a strainer, and when the broth is cold take it from the grounds, and divide it into three pipkins for three several colours, to eve∣ry
pipkin a quart of white wine, and put saffron in one, catcheneler in another, and put a race of ginger, two blades of mace, and a nutmeg to each pipkin, and cinamon to two of the pipkins, the spices being first slic't, then set your pipkins on the fire and melt the jelly: then have a pound and half of sugar for each pipkin: but first take your fine sugar being beaten, and put it in a long dish or tray, and put to it the whites of eighteen eggs, and beat them well together with your rouling pin, and divide it into three parts, put each part equally into the several pipkins, and stir it well together; the broth being almost cold, then set them on a charcoal fire and let them stew leasurely, when they begin to boil over take them off, let it cool a little, run them through the bags once or twice, and keep it for your use.
For variety sometimes in place of wine, you may use grapes stamped and strained, wood-sorrel, juyce of lemons, or juyce of oranges.