1 ox foot
4 egg whites, beaten
Sugar
1 lemon

Wash the ox foot and put to cook in two gallons of water until it is soft. Take from the fire; remove the foot. Let the water cool, leaving in thee same kettle overnight if possible. In the morning, skim off the fat from the top. Pass the broth through a cloth lined with a thick layer of cotton or use a milk strainer. Beat the 4 egg whites; mix well with broth and put back on stove and bring to boil until broth clears. Strain again through a damp cloth. Add 1/2 cup white wine, or vinegar, and the juice from one lemon. Sweeten to taste. Return all to fire and let boil for some time until it is thick. Strain again through a damp cloth. When it is still warm, put into molds. Flavorings may be added of nutmeg, cloves, cinnamon stick, or lemon.