Set on to boil calf's feet, beef and calf's head with water and white wine. Add celery root, onions, parsley, peppercorns, cloves, bay leaves and salt. Boil steadily for eight hours and then pour through a fine hair sieve. When cold remove every particle of fat and set on to boil again, skimming until clear. Then break eggs, shells and all, into a deep bowl, beat them up with vinegar, pour some of the soup stock into this and set all back on the stove to boil up once, stirring all the while. Then remove from the fire and pour through a jelly-bag as you would jelly. Pour into jelly-glasses or one large mould. Set on ice.