Modern cookery, in all its branches

and let them stew until it is reduced to rather less than two quarts ; or if, after the flesh has quite fallen from the bones, the liquor on being strained off should exceed that quantity, reduce it by rapid boiling in a clean uncovered pan over a very clear fire. When it is perfectly firm and cold, take it clear of fat and sediment, and add to it a bottle of sherry, which should be of good quality (for poor, thin wines are not well adapted to the purpose), three-quarters of a pound of sugar broken small, the juice of five large or of six moderate-sized lemons, and the whites, with the shells finely crushed, of seven eggs, or of more should they be very small. The rinds of three lemons, pared exceedingly thin, may be thrown into the jelly a few minutes before it is taken from the fire ; or they may be put into the jelly -bag previously to its being poured through, when they will impart to it a slight and delicate flavour, without deepening its colour much. If it is to be moulded, something more than half an ounce of isinglass should be dropped lightly in where the liquid becomes visible through the head of scum, when the mixture begins to boil ; for if not sufficiently firm, it will break when it is dished. It may be roughed, or served in glasses without this addition ; and in a liquid state will be found an admirable ingredient for Oxford, or other punch. Calf’s feet, 4 ; water, 1 gallon : to be reduced more than half. Sherry, 1 bottle ; sugar, \ lb. (mole to taste) ; juice of 5 large lemons, or of six moderate-sized; whites and shells of 7 eggs, or more if small ; rinds of lemons, 3 (for moulding, nearly \ oz. of isinglass) : 15 to 20 minutes. Obs.— An excellent and wholesome jelly for young people may be made with good orange or raisin wine, instead of sherry ; to either of these the juice of three or four oranges, with a small portion of the rind, may be added instead of part of the lemons. MODERN VARIETIES OF CALF'S FEET JELLY. In modern cookery a number of excellent jellies are made with the stock of calves’ feet, variously flavoured. Many of them are compounded entirely without wine, a small quantity of some fine liqueur being used as a substitute ; and sometimes cinnamon, or vanilla, or Seville orange-rind with a slight portion of acid, takes place of this. For aristocratic tables, indeed, it is the present fashion to serve them very lightly and delicately flavoured. Their cost is thus materially diminished. Fresh strawberries dropped into clear calf’s feet jelly just before it sets , impart a delicious fragrance to it, when they are of a choice kind ; and other fruit is mingled with it often ; but none has so good an effect, though many sorts when tastefully employed give an excellent appearance to it. The Belgrave mould, of which the description will be found at page 470, is well adapted for highly ornamental jellies; and we recommend its adoption for this class of dishes. APPLE calf’s FEET JLLLY.