scraps of any kind of game (partridges, pheasants, hares, etc.)
4 calves feet
a few small pieces of ham
1/2 bottle of white wine
1 bunch of sweet herbs
whites of 3 eggs slightly beaten
Take the scraps, calves feet, and ham. Put them all into a stew-pan, with the white wine, carrots, onions, and sweet herbs. Stew them over a slow fire for four hours, and when they are reduced to a jelly, moisten it with four table-spoonfuls of hot water, or broth, stirred in gently. Strain it through a sieve, and then clear it by stirring in the egg whites.