

240 VEAL. 



rosin over them, and put them in boiling water, and draw 

 them quickly out. The rosin adheres to the hair, which is 

 thus readily scraped off. Soak them in cold water to give 

 firmness and whiteness. 



Calf s head may be boiled plain, in just water enough to 

 cover it, after taking out the eyes, and sawing the bone down 

 through the middle of the head, or it may be stewed with 

 savory lierbs and spice, or used for mock-turtle. (See Sovps.) 



The feet are nice fricasseed, boiling them first till the 

 large bones can be pulled out, then flavoring the water they 

 were boiled in with the juice of a lemon, a gill of wine, a 

 large piece of butter with three spoonfuls of flour rubbed 

 into it ; let it stew slowly for about twenty minutes, then add 

 three well-beaten eggs, and a cupful of cream that has been 

 previously boiled with a little salt. Shake the stewpan, but 

 do not allow it to boil, putting the egg and cream in just be- 

 fore it goes to the table. 



CALF'S-FOOT JELLY. 



To four large, well-cleaned legs put four quarts of water ; 

 let it simmer slowly till reduced to two quarts ; when the meat 

 is tender and leaves the bones, take off the kettle, and strain 

 the whole through a colander. Let the jelly cool in the 

 same room gradually ; when cold remove with a silver spoon 

 all the top-fat ; put the jelly into your preserving-kettle, leav- 

 ing the sediment at the bottom of the dish. Put to the jelly 

 in the kettle the beaten whites and shells of six eggs, the 

 strained juice of three large lemons, the thinly pared rind 

 of one of the lemons, one pound and a half of the best loaf- 

 sugar, crushed with a rolling-pin, one pint of white wine, a 

 large nutmeg, a teaspoonful of ground cinnamon. Allow it 

 to melt gradually, and do not stir it after it has melted ; as the 

 scum accumulates on one side, take it off. Have ready two 

 straining-bags made of cotton or linen, sewed on small wood- 



