1. Take two calf’s feet (and if necessary), scald
them, and scrape off all the hair. Chop each foot into
four pieces. 2. Well wash them in cold water. 3
Place them in a clean stewpan, and cover them with
cold water (this is to bleach or whiten the feet). 4,
When the contents come to the boil, 5, remove the
stewpan to the table ; standing it on a board or piece
of paper. 6. Take out the pieces and well wash them
in a basin of cold water. 7. Empty the stewpan and
Calf's Foot Jelly.
291
well rinse it out. 8. Return the pieces of feet to the
stewpan, and add three pints of cold water. 9. Bring
the contents of the stewpan to the boil. 10. Skim
frequently; this is important. 11. Boil steadily till
the liquor is reduced to about a pint and a half ; this
will take from four to five hours. 12. Strain through
a hair sieve into a clean basin. 13. Throw over the
basin a piece of muslin or gauze, and stand it aside
until it is perfectly cold ; you have now about a pint
and a half of jelly. 14. Carefully remove all the fat.
15. Take a clean cloth and put it into hot water. 16.
Wring it and carefully wipe the jelly, so as to remove
every particle of grease. 17. Now wipe the jelly
lightly with a clean dry cloth. 18. Put two lemons
in a clean cloth and thinly peel them with a sharp
knife. Be particular not to remove any of the white
of the lemon. 19. Put the lemon peel into a stewpan.
20. Squeeze the juice of the two lemons through a
strainer into the same stewpan. 21. Take two eggs,
break the whites into one basin and the yolks into
another. 22. Whip the whites lightly and put them into
the stewpan with the broken-up shell of the eggs. 23.
Add to the contents of the stewpan three ounces of
loaf sugar, one inch of a stick of cinnamon,✪ Calf's Foot Jelly and four
cloves. 24. Mix altogether with a whisk for two
minutes. 25. Add the jelly, and whisk the contents
of the stewpan till they come to the boil. 26. Stand
the stewpan aside for half an hour, when a crust will
form on the surface of the jelly. 27. Take a jelly bag,
and if you have no stand, suspend it safely from two
chairs in front of the fire. 28. Place a basin or pail
underneath the bag, and pour in a quart of boiling
292
Buchnaster' s Cookery .
water. 29. Repeat this four or five times, so as to
make the bag quite hot. 30. Well squeeze the bag so
as to remove all the water. 31. Arrange the bag
securely and place a clean basin underneath it. Have
another basin ready if wanted. When a crust is formed
on the surface of the jelly it is ready for straining. 32.
Pour the jelly carefully from the stewpan into the bag.
If the jelly should at first force through a few
remaining drops of water into the basin ; remove the
basin, and place the other under immediately. The
jelly will now filter through the bag into the basin.
33. Repeat the filtering two or three times till the
jelly passes through quite clear. Be careful each time
not to disturb the settlement which forms at the
bottom of the bag. 34. Add half a wine glass of
brandy or a glass of sherry. If the jelly is to be used
for fruit or liqueurs, the wine, cinnamon, and brandy
may be omitted, and another lemon used instead. 35.
Well rinse a quart mould in boiling water. 36. Take
a clean cloth and wipe out the inside. 37. Place the
mould firmly on ice, or in a very cold place. 38. Pour
in a little of the jelly. 39.
Page 128 · 1 recipe record on this page
Presented as published in 1887. 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
1. Take two calf’s feet (and if necessary), scald them, and scrape off all the hair. Chop each foot into four pieces. 2. Well wash them in cold water. 3 Place them in a clean stewpan, and cover them with cold water (this is to bleach or whiten the feet). 4, When the contents come to the boil, 5, remove the stewpan to the table ; standing it on a board or piece of paper. 6. Take out the pieces and well wash them in a basin of cold water. 7. Empty the stewpan and
Calf's Foot Jelly.
well rinse it out. 8. Return the pieces of feet to the stewpan, and add three pints of cold water. 9. Bring the contents of the stewpan to the boil. 10. Skim frequently; this is important. 11. Boil steadily till the liquor is reduced to about a pint and a half ; this will take from four to five hours. 12. Strain through a hair sieve into a clean basin. 13. Throw over the basin a piece of muslin or gauze, and stand it aside until it is perfectly cold ; you have now about a pint and a half of jelly. 14. Carefully remove all the fat. 15. Take a clean cloth and put it into hot water. 16. Wring it and carefully wipe the jelly, so as to remove every particle of grease. 17. Now wipe the jelly lightly with a clean dry cloth. 18. Put two lemons in a clean cloth and thinly peel them with a sharp knife. Be particular not to remove any of the white of the lemon. 19. Put the lemon peel into a stewpan. 20. Squeeze the juice of the two lemons through a strainer into the same stewpan. 21. Take two eggs, break the whites into one basin and the yolks into another. 22. Whip the whites lightly and put them into the stewpan with the broken-up shell of the eggs. 23. Add to the contents of the stewpan three ounces of loaf sugar, one inch of a stick of cinnamon, and four cloves. 24. Mix altogether with a whisk for two minutes. 25. Add the jelly, and whisk the contents of the stewpan till they come to the boil. 26. Stand the stewpan aside for half an hour, when a crust will form on the surface of the jelly. 27. Take a jelly bag, and if you have no stand, suspend it safely from two chairs in front of the fire. 28. Place a basin or pail underneath the bag, and pour in a quart of boiling
Buckmaster's Cookery.
water. 29. Repeat this four or five times, so as to make the bag quite hot. 30. Well squeeze the bag so as to remove all the water. 31. Arrange the bag securely and place a clean basin underneath it. Have another basin ready if wanted. When a crust is formed on the surface of the jelly it is ready for straining. 32. Pour the jelly carefully from the stewpan into the bag. If the jelly should at first force through a few remaining drops of water into the basin ; remove the basin, and place the other under immediately. The jelly will now filter through the bag into the basin. 33. Repeat the filtering two or three times till the jelly passes through quite clear. Be careful each time not to disturb the settlement which forms at the bottom of the bag. 34. Add half a wine glass of brandy or a glass of sherry. If the jelly is to be used for fruit or liqueurs, the wine, cinnamon, and brandy may be omitted, and another lemon used instead. 35. Well rinse a quart mould in boiling water. 36. Take a clean cloth and wipe out the inside. 37. Place the mould firmly on ice, or in a very cold place. 38. Pour in a little of the jelly. 39.
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Calf's Foot Jelly