Soak the gelatine in 1/2 pint cold water 15 minutes; then put it over the fire with the meat stock and sufficient vinegar to give it a nice sour taste; add the cloves, mace and bay leaf; stir this over the fire till the gelatine is dissolved; beat the whites till light and add the juice and a little cold water; stir it with an egg beater into the jelly and stir and boil for a few minutes; then draw the saucepan to side of stove and let it stand 5 minutes; then strain through a jelly bag; or turn a chair upside down on a kitchen table; then take a square piece of unbleached muslin and tie a corner over each of the upturned legs of the chair; set a bowl underneath and pour the jelly onto the cloth a little at a time and keep the saucepan on the side of stove, to keep the jelly warm. If meat stock is not handy dissolve 2 teaspoonfuls Liebig's beef extract in 1 quart boiling water and use it instead of meat stock.
Another way is to boil the calves' feet till they fall apart; then strain off the liquor, set it aside and when cold remove all the fat; boil the liquor down to 2 quarts; then beat the whites to a froth and add the juice and a little water; add to the broth sufficient white vinegar to give it a nice sour taste; also add the salt, pepper corns, mace, cloves and bay leaf; stir in the beaten whites, continue stirring, let the contents boil for a few minutes and let it stand 5 minutes; then draw to side of stove, let it stand 5 minutes and strain through a flannel jelly bag. Pigs' feet or the skin of fresh pork may be used instead of calves' feet.
Sour jelly is used for garnishing dishes of meat and salads. It is either chopped with a knife or put into small fancy forms and when firm turned out and laid around the dishes with cresses, lettuce or celery between. If the jelly is not dark enough add a little sugar color (see Sugar Color). If the jelly is white it may be colored green with green spinach color or pink with cochineal.