It is better to buy the feet of the butcher, than at the tripe shop ready boiled, because the best portion of the jelly has been extracted. Slit them in two, and take every particle of fat from the claws; wash well in warm water, put them in a large stew-pan, and cover with water; skim well and let boil gently six or seven hours, until reduced to about two quarts, then strain and 6kim off any oily substance on the surface. It is best to boil the feet the day before making the jelly, as, when the liquor is cold, the oily part being at the top, and the other being firm, with pieces of kitchen paper applied to it, you may remove every particle of the oily substance without wasting the liquor. Put the liquor in a stew-pan to melt with a pound of lump sugar, the peel of two, and the juice of six lemons, six whites and shells of eggs beat together, and a bottle of sherry or Madeira; whisk the whole together until it re on the boil, then put it by the side of the stove, and let it simmer a quarter of an hour; strain it through a jelly-bag; what is strained first must be poured into the bag again, until it is as bright and clear as rock water; then put the jelly in moulds to be cold and firm; if the weather is too warm, it requires some ice. When it is wished to be very stiff, half an ounce of isinglass may be added when the wine is put in. It may be flavoured by the juice of various fruits and spices, etc., and coloured with saffron, cochineal red beet juice, spinach juice, claret etc., and is sometimes made with cherry brandy, red noyeau. curacoa, or essence of punch.

2574. Ox-Heel Jelly

Ox-Heel Jelly is made in the same manner.