In modern cookery a number of excellent jellies are made with the stock of calves’ feet, variously flavoured. Many of them are compounded entirely without wine, a small quantity of some fine liqueur being used as a substitute; and sometimes cinnamon, or vanilla, or Seville orange-rind with a slight portion of acid, takes place of this. For aristocratic tables, indeed, it is the present fashion to serve them very lightly and delicately flavoured. Their cost is thus materially diminished. Fresh strawberries dropped into clear calf’s feet jelly just before it sets, impart a delicious fragrance to it, when they are of a choice kind; and other fruit is mingled with it often; but none has so good an effect, though many sorts when tastefully employed give an excellent appearance to it. The Belgrave mould, of which the description will be found, is well adapted for highly ornamental jellies; and we recommend its adoption for this class of dishes.