Rub ½ lb. sugar on lemon rind, and put into a deep narrow pan, with ½ pint white wine, the juice of ½ a lemon, the rind of a whole one, and a pint of thick cream; whisk well, always one way and without stopping, till it is all in a good froth; put it in glasses. It will be more firm the next day.—Or: to ½ pint of cream, add a pint of milk, ½ pint sack or white wine, sweeten with loaf sugar, and whisk it to a froth; pour a little white wine in the glasses, and the froth on the top.
The day before you want jelly, boil a cow heel and one foot in 2½ quarts of water, till they are broken, and the water half wasted, strain and put it by till the next day. Then remove all the fat as well as the sediment, put the jelly into a saucepan with sugar, wine, lemon juice, and peel to your taste. Let it simmer, and when the flavour is rich, add the whites of 5 eggs well beaten, also their shells; let it boil gently twenty minutes, but do not stir it; then pour in a tea-cupful of warm water, let it boil gently five minutes longer, take the saucepan off the fire, cover close, and let it stand by the side, half an hour. It ought to be so clear as to require only once running through the jelly bag. Some mutton shanks (10 to 2 calf's feet), make the jelly richer. Raisin wine is generally used, but Marsala is better: it gives a more delicate colour to the jelly.—This is made Noyeau Jelly by using noyeau in sufficient quantity to give a strong flavour. Also Madeira Wine Jelly. But as the firmness of the jelly may be diminished by the wine, add a little isinglass. Some think that jelly eats best in the rough, not out of a mould.—Another: boil 4 feet in 2½ quarts of water, boil twelve hours, or till all their goodness is extracted. The next day remove all fat as well as sediment, put the jelly into a saucepan with 1½ pint of sherry or Marsala, the peel and juice of 7 lemons, and sugar to your taste. Finish in the same way as directed above, and when strained, add a wine-glassful of Champagne brandy. You may add 1 oz. isinglass to make the jelly very stiff, but some object to this, as it makes it tough
