MODERN COOKERY.
[chap. XXIII.
water, and sprinkled with resin in fine powder ; then covered with
boiling water and left for a minute or two untouched before they
were scraped and this method we had followed with entire success
for a long time, but we afterwards discovered that the resin was
not necessary, and that the feet could be quite as well prepared by
mere scalding, or being laid into water at the point of boiling, and
kept in it for a few minutes by the side of the fire. The hair, as we
have already stated in the first pages of Chapter IX. (Veal), must
be very closely scraped from them with a blunt-e dged knife ; and
the hoofs must be removed by being struck sharply down against
the edge of a strong table or sink, the leg-bone being held tightly
in the hand. The feet must be afterwards washed delicately clean
before they are further used. When this has been done, divide
them at the joint, split the claws, and take away the fat that is
between them. Should the feet be large, put a gallon of cold water
to the four, but from a pint to a quart less if they be of moderate
size or small. Boil them gently down until the flesh has parted
entirely from the bones, and the liquor is reduced nearly or quite
half; strain, and let it stand until cold ; remove every particle of fat
from the top before it is used, and be careful not to take the
sediment.
Calf’s feet (large), 4 ; water, 1 gallon : 6 to 7 hours.
TO CLARIFY CALF’S FEET STOCK✪ Calf’s Feet Stock.
Break up a quart of the stock, put it into a clean stewpan with
the whites of five large or of six small eggs, two ounces of sugar, and
the strained juice of a small lemon ; place it over a gentle fire, and da
not stir it after the scum begins to form ; when it has boiled five or
six minutes, if the liquid part be clear, turn it into a jelly-bag, and
pass it through a second time should it not be perfectly transparent
the first. To consumptive patients, and others requiring restoratives,
but forbidden to take stimulants, the jelly thus prepared is often very
acceptable, and may be taken with impunity, when it would be highly
injurious made with wine. More white of egg is required to clarify
it than when sugar and acid are used in larger quantities, as both ot
these assist the process. For blanc-mange omit the lemon-j uice, and
mix with the clarified stock an equal proportion of cream (for an
invalid, new milk), with the usual flavouring, and weight of sugar ;
or pour the boiling stock very gradually to some finely pounded
almonds, and express it from them as directed for Quince Blamange,
allowing from six to eight ounces to the pint,
Stock, 1 quart ; whites of eggs, 5 ; sugar, 2 oz. ; juice, 1 small
lemon : 5 to 8 minutes.
TO CLARIFY ISINGLASS.
The finely- cut purified isinglass, which is now in general use, re-
quires no clarifying except for clear jellies : for all other dishes it is
Ciiap. xxiii.] SWEET DISHES, OR ENTREMETS,
455
Page 399 · 2 recipe records on this page
Presented as published in 1884. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
[chap. XXIII.
water, and sprinkled with resin in fine powder ; then covered with boiling water and left for a minute or two untouched before they were scraped and this method we had followed with entire success for a long time, but we afterwards discovered that the resin was not necessary, and that the feet could be quite as well prepared by mere scalding, or being laid into water at the point of boiling, and kept in it for a few minutes by the side of the fire. The hair, as we have already stated in the first pages of Chapter IX. (Veal), must be very closely scraped from them with a blunt-edged knife ; and the hoofs must be removed by being struck sharply down against the edge of a strong table or sink, the leg-bone being held tightly in the hand. The feet must be afterwards washed delicately clean before they are further used. When this has been done, divide them at the joint, split the claws, and take away the fat that is between them. Should the feet be large, put a gallon of cold water to the four, but from a pint to a quart less if they be of moderate size or small. Boil them gently down until the flesh has parted entirely from the bones, and the liquor is reduced nearly or quite half; strain, and let it stand until cold ; remove every particle of fat from the top before it is used, and be careful not to take the sediment.
Calf’s feet (large), 4 ; water, 1 gallon : 6 to 7 hours.
TO CLARIFY CALF’S FEET STOCK.
Break up a quart of the stock, put it into a clean stewpan with the whites of five large or of six small eggs, two ounces of sugar, and the strained juice of a small lemon ; place it over a gentle fire, and da not stir it after the scum begins to form ; when it has boiled five or six minutes, if the liquid part be clear, turn it into a jelly-bag, and pass it through a second time should it not be perfectly transparent the first. To consumptive patients, and others requiring restoratives, but forbidden to take stimulants, the jelly thus prepared is often very acceptable, and may be taken with impunity, when it would be highly injurious made with wine. More white of egg is required to clarify it than when sugar and acid are used in larger quantities, as both ot these assist the process. For blanc-mange omit the lemon-j uice, and mix with the clarified stock an equal proportion of cream (for an invalid, new milk), with the usual flavouring, and weight of sugar ; or pour the boiling stock very gradually to some finely pounded almonds, and express it from them as directed for Quince Blamange, allowing from six to eight ounces to the pint,
Stock, 1 quart ; whites of eggs, 5 ; sugar, 2 oz. ; juice, 1 small lemon : 5 to 8 minutes.
TO CLARIFY ISINGLASS.
The finely- cut purified isinglass, which is now in general use, requires no clarifying except for clear jellies : for all other dishes it is
Ciiap. xxiii.] SWEET DISHES, OR ENTREMETS,
Records on this page
Calf’s Feet StockTo Clarify Calf’s Feet Stock