Calf's Foot Jelly
Ingredients
- 1/2 cup lemon juice
- 1/2 cup sugar
- 3 egg whites
- 1 calf's foot
- 4 cups cold water
- 1/2 cup sherry
Directions
Cook the calf's foot in cold water, slowly, for four hours. Skim often while cooking. Strain; let stand over night. Remove fat; add whites of eggs slightly beaten, and bring slowly to the boiling point, stirring all of the time; boil one minute, strain through cheese cloth, add remaining ingredients, and pour into molds. Chill and serve.