| How To Cook: |
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1. Clean feet well and put into a pan of cold water. Bring slowly to a boil and simmer for 5 hours.
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2. Set aside to cool overnight. In the morning, skim jelly from the top and discard sediment on bottom.
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3. Put on heat and melt slowly. Add egg whites beaten to froth, the crushed shells, and nutmeg, sugar and fruit juices.
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4. Boil hard for 20 minutes without stirring.
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5. Add 1 cup of water and let come to a boil again. Reduce heat and let simmer covered for about 30 minutes.
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6. Dip a flannel jelly bag into boiling water. Hang it up with a bowl underneath.
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7. Pour jelly into bag and let it drip. The bag must not be touched or jelly will cloud.
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8. Turn jelly into a mould. Stir in wine and put in a cool place.
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