Scald well the calves' feet, and split each in two lengthwise. Put them in a saucepan with about three pints of water, the onions, cloves, garlic, parsley, thyme, celery, salt, and pepper-corns. Set on the fire, boil gently till well cooked. Serve the feet with a poulette or vinaigrette.
Strain the liquor; put in it two eggs with their shells, salt, rum or wine, as in meat jelly; beat the whole well with an egg-beater; set on a good fire, and finish like meat jelly.