place of wine, use grape-verjuyce; if
juyce of grapes a quart, juyce of lemons a pint, juyce of oranges a
quart, juyce of wood-sorrel a quart, and juyce of quinces a quart.

_How to prepare to make a good Stock for Jellies of all sorts,
and the meats most proper for them, both for service
and sick-folks; also the quantities belonging
to a quart of Jellie._

_For the stock for service._

Two pair of calves feet finely cleansed, the fat and great bones
taken out and parted in halves; being well soaked in fair water
twenty four hours, and often shifted, boil them in a brass pot or
pipkin close covered, in the quantity of a gallon of water, boil
them to three pints, then strain the broth through a clean strong
canvas into an earthen pan or bason; when it is cold take off the
top, and pare off the dregs from the bottom. Put it in a clean well
glazed pipkin of two quarts, with a quart of white-wine, a quarter
of a pint of cinamon-water, as much of ginger-water, & as much of
nutmeg-water, or these spices sliced. Then have two pound of double
refined sugar beaten with eggs, in a deep dish or bason, your jelly
being new melted, put in the eggs with sugar, stir all the foresaid
materials together, and set it astewing on a soft charcoal fire the
space of half an hour or more, being well digested and clear run.

Take out the bone and fat of any meat for jellies, for it doth but
stain the stock, and is the cause that it will never be white nor
very clear.

_Meats proper for Jelly for service or sick folks._

1. Three pair of calves feet.
2. Three pair of calves feet, a knuckle of veal,
and a fine well fleshed capon.
3. One pair of calves feet, a well fleshed capon,
and half a pound of harts-horn of ising-glass.
4. An old cock and a knuckle of veal.
5. Harts horn jelly only, or with a poultrey.
6. Good bodied capons.
7. Ising-glass only, or with a cock or capon.
8. Jelly of hogs feet, ears, and snouts.
9. Sheeps feet, lambs feet, and calves feet.

_Neats feet for a Jelly for a Neats-Tongue._

Being fresh and tender boil'd and cold, lard it with candied cittern
candied orange, lemon, or quinces, run it over with jelly, and some
preserved barberries or cherries.

_To make a Jelly as white as snow of Jorden-Almonds._

Take a pound of almonds, steep them in cold water till they will
blanch, which will be in six hours; being blanched into cold water,