Dorothea Rousby Cookery Book

19 To Make Jelly of Cream To a quart of water take 6 ounces of hartshorn, put it into a stone jug, fill it not full by a quarter. Boil it in wter and stop the jug close, or bake it in an oven with bread 3 hours. Strain it through a jelly bag, then boil the whites of three eggs in it, and put through again. Have ready beaten 6 ounces of almonds with rosewater, and 6 spoonfulls of cream added into the almonds during the beating. When they are small, then take as much cream as jelly and strain them all together. Set it on the fire till it is scalding hot, then take it off and strain it again then put it in narrow bottomed glasses and stick it with pippin kernells [apple seeds?] or what else you like to garnish it, or pomegranates. The kernells must have the ends parted and lay a little while in water.

To Make Jelly of Sheep Feet Take 16 sheep feet, boiled and dressed from the skinn, then put 3 pints of spring water to them and boil them well, skimming all the oil very clean off them. Put 3 pints of new milk to them and 6 sprigs of rosemary, 3 nutmegs, sliced, half an ounce of cinnamon, three pennyworth of isinglass. Boil all these well together, and then strain it into a gelly poit, so you may slice it out and warm it as you have occasion. It is very good to stay both whites and reds [to stop discharge or menstrual bleeding].