Windsor Soup

Boil three calf’s feet for one hour in two quarts of broth and one quart of
water ; when done and cold, cut them into pieces, moisten with three or four pints of
their own broth, adding a garnished bunch of parsley, one-half wineglassful of
Madeira wine, one-half tablespoonful of salt, and a little cayenne pepper. Boil again
for ten minutes, then strain through a fine sieve ; darken the soup with a little caramel
browning, and when serving add twelve crayfish quenelles.