Categories: Condiment 
      Yield: 6 servings 
  
      4    Calf's feet                              Sugar to taste 
      1    Stick cinnamon                    1/4 c  White wine 
           Rind of 1 lemon                   1/4 c  Lemon juice 
      4    Beaten egg whites               
  
  Raw cleaned calf's feet chopped up, put to boil in cold water with a stick 
  of cinnamon and the rind of a lemon, boiled till soft, and the liquor well 
  reduced, strain, allowed to get cold, then all fat and skimmings removed, 
  the liquor which should have become like jelly then put back into a bright 
  kettle with some beaten whites of eggs, sugar to taste, little white wine 
  and lemon juice, brought slowly to the boil without stirring, then allowed 
  to simmer till the coagulation turns a grey color, about twenty minutes , 
  then strained and restrained through a jelly bag; when nearly cool, filled 
  into glasses or molds, and served when set and cold. 
   
  **The hoof is split with a knife, then treated the same as calf's head; 
  when done, the bones removed, and the meat pressed between boards. 
   
  The quantities are estimates only. 
   
  From: The Culinary Handbook Shared By: Pat Stockett