Take 4 calves feet and when they be blanched put them into a pot with a
gallon of fair water and let them boyle till they be consumed to half
Scumming it as it riseth very well then strain it through a coulender
into a dish and let it Stand till the next day and through cold Slice
it through in great pieces taking the top and bottom as thin as you
can and make of the rest putting it into a clean Skillet then take a
pint of Sack or white wine and put to it and the whites of 6 eggs very
well beaten to a froth one nutmeg 2 races of ginger both sliced one
Sprig of rosemary and a little Salt and half a pound of Sugar and you
must Sharpen it with a little lemon and a little vergis if it be sack
then set all these in Skillet on a gentle fire Stiring it till tis
ready to boyle & let it boyle a quarter of an hour without Stiring and
Strain it through a jelly bag of cotton and put a lemon peel into it &
let it run through of itself and keep it for your use.