Put the calf’s feet into cold water and leave to soak all night. Simmer them for twelve hours, then remove the feet, and reduce the liquid to one quart by rapid boiling. The next day, take off any fat on the surface. Add the lemon juice and rind, wine, sugar, and egg yolk. Whip the egg whites to a stiff froth and add to the mixture, breaking up the jelly. Add all the shells from the eggs, and break up all the shells in the jelly. Place over gentle heat until the mixture boils, but do not stir. Leave the jelly to stand in a warm place for three minutes, and then pour it into a jelly bag or cloth. Rinse a mould in cold water but do not dry it. Let the jelly drip directly into the mould. Leave until cold and set.
Not many people would make this dish these days, but this early Victorian version is nourishing and delicious.