Draw the jelly to the side
of the fire, and let it stand to settle twenty
minutes longer. Wring out the jelly-bag in
hot water, and pom- the jelly through it. If it
is not perfectly clear (which, however, it can
scarcely fail to be, if attention has been paid to
the dii-ections given), strain it two or three
times until it is. Do not keep it in a metal
mould — it will be likely to discolom- it. It
should be kept in a cool place, and in summer
will most likely require a little ice round it.
If the stock bo very strong, the isinglass may
be dispensed with, but it is always safer to put
a little with the jelly. When all the liquid
has run through the bag, an agreeable and
refreshing beverage may be obtained by pom-ing
a little boiling water through it. Sufficient
for rather more than a quart. Probable cost,
without the sherry. Is. per pint.
Calf s Foot Jelly, Apple.— Put a pint
of apple juice into a saucejjan with a pint of
clear calf's foot stock {see Calf's T'oot Stock), the
rind and juice of a lemon, a table-spoonful of
sugar, a small glass of brandy✪ Calf's Foot Jelly, Apple, and the whites
and pounded shells of three eggs, ilix these
well together, and let them boil gently for
fifteen minutes. Take the jellj' from the fire,
let it stand to settle, and strain it through a
jelly -bag imtil quite clear ; then pour it into a
mould. If the stock is not very stiff, add alittlo
CAL
( 9o )
CAL
isinglass. Sufficient for two and a liaK pints of
jolly. Probable cost, Is. per pint.
Calf's Foot Jelly, Lemon.— Mix a
quart of strong calf's foot stock, clear and free
from fat and sediment, with a cupful of strained
lemon-juice and three-quarters of a poimd of
loaf sugar✪ Calf's Foot Jelly, Lemon, which has been rubbed on the rind
of two lemons. Put these into a saucepan with
the well-beaten whites and crushed shells of
iive eggs. Proceed as for calf's foot jolly.
Time to boi\ by the side of the fire, twenty
minutes. J^/obable cost. Is. 6d. per pint. Suffi-
cient, one ^.mt and a half of jelly for five or
six people.
CalPs Foot Jelly, Maraschino.—
Take one quart of clear calf's foot stock. Pro-
ceedacc&rdlng to the dii-ections given for making
caK's foot jelly, remembering only to omit the
sherry, and to rub the rind of two lemons on
the sugar before it is added to the stock. When
it has run through the jelly-bag and is quite
clear, add half a pint of maraschino✪ Calf's Foot Jelly, Maraschino to it, and
pour a little of the jelly into a mould ; let it
set, then fill the mould with alternate layers
of jelly, and either fresh strawberries or pre-
served peaches. Put it in a cool place, and
when it has set, turn it out of the mould.
Time to set, two hom-s with ice, ten or
twelve without. Probable cost, Is. per pint,
without the maraschino. A pint and half mould
will be sufficient for five or six persons.
Calf's Foot Jelly of Four Fruits.— ✪ Calf's Foot Jelly of Four Fruits
Page 291 · 4 recipe records on this page
Presented as published in 1892. 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
Draw the jelly to the side of the fire, and let it stand to settle twenty minutes longer. Wring out the jelly-bag in hot water, and pour the jelly through it. If it is not perfectly clear (which, however, it can scarcely fail to be, if attention has been paid to the directions given), strain it two or three times until it is. Do not keep it in a metal mould — it will be likely to discolour it. It should be kept in a cool place, and in summer will most likely require a little ice round it. If the stock bo very strong, the isinglass may be dispensed with, but it is always safer to put a little with the jelly. When all the liquid has run through the bag, an agreeable and refreshing beverage may be obtained by pouring a little boiling water through it. Sufficient for rather more than a quart. Probable cost, without the sherry. Is. per pint.
Calf s Foot Jelly, Apple.— Put a pint
of apple juice into a saucejjan witha pint of clear calf's foot stock {see Calf's Foot Stock}), the rind and juice of a lemon, a table-spoonful of sugar, a small glass of brandy, and the whites and pounded shells of three eggs, Mix these well together, and let them boil gently for fifteen minutes. Take the jellj' from the fire, let it stand to settle, and strain it through a jelly-bag until quite clear ; then pour it into a mould. If the stock is not very stiff, add a little
CAL
( 9o )
CAL
isinglass. Sufficient for two and a liaK pints of jolly. Probable cost, Is. per pint.
Calf's Foot Jelly, Lemon.— Mix a quart of strong calf's foot stock, clear and free from fat and sediment, with a cupful of strained lemon-juice and three-quarters of a pound of loaf sugar, which has been rubbed on the rind of two lemons. Put these into a saucepan with the well-beaten whites and crushed shells of iive eggs. Proceed as for calf's foot jolly. Time to boil by the side of the fire, twenty minutes. J^/obable cost. Is. 6d. per pint. Sufficient, one pint and a half of jelly for five or six people.
CalPs Foot Jelly, Maraschino.—
Take one quart of clear calf's foot stock. Proceeding according to the directions given for making caK's foot jelly, remembering only to omit the sherry, and to rub the rind of two lemons on the sugar before it is added to the stock. When it has run through the jelly-bag and is quite clear, add half a pint of maraschino to it, and pour a little of the jelly into a mould ; let it set, then fill the mould with alternate layers of jelly, and either fresh strawberries or preserved peaches. Put it in a cool place, and when it has set, turn it out of the mould. Time to set, two hours with ice, ten or twelve without. Probable cost, Is. per pint, without the maraschino. A pint and half mould will be sufficient for five or six persons.
Calf's Foot Jelly of Four Fruits.—
Records on this page
Calf's Foot Jelly, AppleCalf's Foot Jelly, LemonCalf's Foot Jelly, MaraschinoCalf's Foot Jelly of Four Fruits