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Calf's Foot Jelly

2 calf's feet, split
5 cups / 1 1/4 liters water
3/4 cup / 64 ml sugar
ground cinnamon
thin strips orange or lemon peel
6 tablespoons / 90 ml fresh orange juice
3 tablespoons / 45 ml fresh lemon juice
2 egg whites
1/3 cup / 75 ml cup dry white wine
2 egg shells, crushed

Soak the calf's feet in cold water for several hours. Drain, place
in a pan and cover with cold water. Bring to a boil and simmer
for 8 to 10 minutes.

Drain, rinse well and place in a deep saucepan. Add the 5 cups of
water, making sure the calf's feet are covered. Bring to a boil
and skim. Cover pan loosely and cook at a bare simmer for 7 hours,
adding water to keep calve's feet submerged if necessary. Pour
the liquid through a strainer into a bowl and discard the calf's
feet. Refrigerate overnight.

The next day, clean all traces of fat from the surface of the jelly
by scraping it with a spoon, then wiping the surface with a cloth
that has been dipped in hot water and squeezed out.

In a large clean saucepan, warm the jelly over low heat. Add the
sugar, a pinch of cinnamon, several strips of orange and lemon peel
and the juices.

Beat the egg whites and the white wine together in a large bowl,
then add the mixture to the jelly. Whisking continuously, add the
crushed egg shells. Bring the jelly to a boil. When a thick layer
of froth forms on the surface, reduce the heat to very low and
simmer the jelly gently for 2 or 3 minutes. Strain into a bowl
through a jelly bag or a strainer lined with tightly woven dampened
cheesecloth or a tea towel. The liquid should be clear, if not,
strain again. Cover and refrigerate. Keeps for up to 5 days.

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