Half an ounce of cinnamon.
Half a pound of loaf-sugar, broken into lumps.

Endeavour to procure calf's-feet, that have been nicely singed,
but not skinned, as the skin being left on, makes the jelly much
firmer.

The day before you want to use the jelly, boil the eight
calf's-feet in three quarts of water, till the meat drops from the
bone. When sufficiently done, put it into a collender or sieve,
and let the liquid drain from the meat, into a broad pan or dish.
Skim off the fat. Let the jelly stand till next day, and then
carefully scrape off the sediment from the bottom. It will be a
firm jelly, if too much water has not been used, and if it has
bolted long enough. If it is not firm at first, it will not become
so afterwards when boiled with the other ingredients. There should
on no account be more than three quarts of water.

Early next morning, put the jelly into a tin kettle, or covered
tin pan; set it on the fire, and melt it a little. Take it off,
and season it with the cinnamon slightly broken, a pint of madeira
wine, three lemons cut in thin slices, and half a pound of
loaf-sugar, broken up.

If you wish it high-coloured, add two table-spoonfuls of French
brandy. Mix all well together. Beat, slightly, the whites of six
eggs (saving the egg-shell) and stir the whites into the jelly.
Break up the egg-shells into very small pieces, and throw them in
also. Stir the whole very well together.