When the isinglass is clarified, allow half an ounce more of it ; take
about a teaspoonful of the white of a fresh egg, beat it a little, add
the pint of cold water to it, whisk them together for a minute or two,
and then pour them on the isinglass; stir it occasionally as it is
heating, but not after the head of scum is formed : boil it gently for
two or three minutes, skim, and strain it. The oranges and lemons
should be dipped into fresh water and wiped dry before they are
pared ; and should a muslin strainer (that is to say, a large square of
common clean muslin) be used for the jelly, it should be laid after
being washed in the usual manner into plenty of hot water, and then
into cold, and be well rinsed in, and wrung from each.
WITH JELLY.
This is one of the fanciful
dishes which make a pretty
appearance on a supper table,
and are acceptable when much
variety is desired. Take some
very fine China oranges, and
with the point of a small
knife cut out from the top of
each a round about the size of
a shilling ; then with the
small end of a tea or an egg
spoon, empty them entirely,
taking great care not to break
the rinds. Throw these into
cold water, and make jelly of the juice, which must be well pressed
from the pulp, and strained as clear as possible. Colour one half a fine
rose colour with prepared cochineal, and leave the other very pale ;
when it is nearly cold, drain and wipe the orange rinds, and fill them
with alternate stripes of the two jellies ; when they are perfectly cold
cut them into quarters, and dispose them tastefully in a dish with a
few light branches of myrtle between them. Calf’s feet or any other
variety of jelly, or different blanc-manges, may be used at choice to fill
the rinds ; the colours, however, should contrast as much as possible.
TO MAKE ORANGE BASKETS FOR JELLY.
The oranges for these should be large. First, mark the handle of
the basket evenly across the stalk end of the fruit with the back of a
small knife, or with a silver one, and let it be quite half an inch
wide ; then trace a line across from one end of the handle to the
other exactly in the middle of the orange, and when the other sida
ORANGES FILLED
ciiap. xxni. ] SWEET DISHES, OR ENTREMETS.
467
is marked in the same way, cut just through the rind with tne point
of a penknife, being careful not to pierce the fruit itself ; next, with
a tea or dessertspoon, take of the quartered rind on either side of the
handle ; pass a penknife under the handle itself ; work the point of a
spoon gently between the orange and the basket, until they are
separated in every part ; then take the fruit between the thumb and
fingers, and press it carefully out through one of the spaces on either
side of the handle.
Baskets thus made may be filled with any of the jellies of which
the receipts are given here : but they should be nearly cold before
they are poured in ; and they ought also to be very clear. Some of
the baskets may be filled with ratifias, and dished alternately with
those which contain the jelly.
LEMON CALF’S FEET JELLY. ✪ Lemon Calf’s Feet Jelly
Page 410 · 1 recipe record 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
When the isinglass is clarified, allow half an ounce more of it ; take about a teaspoonful of the white of a fresh egg, beat it a little, add the pint of cold water to it, whisk them together for a minute or two, and then pour them on the isinglass; stir it occasionally as it is heating, but not after the head of scum is formed : boil it gently for two or three minutes, skim, and strain it. The oranges and lemons should be dipped into fresh water and wiped dry before they are pared ; and should a muslin strainer (that is to say, a large square of common clean muslin) be used for the jelly, it should be laid after being washed in the usual manner into plenty of hot water, and then into cold, and be well rinsed in, and wrung from each.
WITH JELLY.
This is one of the fanciful dishes which make a pretty appearance on a supper table, and are acceptable when much variety is desired. Take some very fine China oranges, and with the point of a small knife cut out from the top of each a round about the size of a shilling ; then with the small end of a tea or an egg spoon, empty them entirely, taking great care not to break the rinds. Throw these into cold water, and make jelly of the juice, which must be well pressed from the pulp, and strained as clear as possible. Colour one half a fine rose colour with prepared cochineal, and leave the other very pale ; when it is nearly cold, drain and wipe the orange rinds, and fill them with alternate stripes of the two jellies ; when they are perfectly cold cut them into quarters, and dispose them tastefully in a dish with a few light branches of myrtle between them. Calf’s feet or any other variety of jelly, or different blanc-manges, may be used at choice to fill the rinds ; the colours, however, should contrast as much as possible.
TO MAKE ORANGE BASKETS FOR JELLY.
The oranges for these should be large. First, mark the handle of the basket evenly across the stalk end of the fruit with the back of a small knife, or with a silver one, and let it be quite half an inch wide ; then trace a line across from one end of the handle to the other exactly in the middle of the orange, and when the other side
ORANGES FILLED
CHAP. XXIII.] SWEET DISHES, OR ENTREMETS.
is marked in the same way, cut just through the rind with the point of a penknife, being careful not to pierce the fruit itself ; next, with a tea or dessertspoon, take of the quartered rind on either side of the handle ; pass a penknife under the handle itself ; work the point of a spoon gently between the orange and the basket, until they are separated in every part ; then take the fruit between the thumb and fingers, and press it carefully out through one of the spaces on either side of the handle.
Baskets thus made may be filled with any of the jellies of which the receipts are given here : but they should be nearly cold before they are poured in ; and they ought also to be very clear. Some of the baskets may be filled with ratifias, and dished alternately with those which contain the jelly.
LEMON CALF’S FEET JELLY.
Records on this page
Lemon Calf’s Feet Jelly