9. We put the pieces of cow-heel into the satice, and let
them warm through.
10. For serving we put the pieces of cow-heel on a hot
dish, and pour over them the onion saicce.
N.B. — The meat from the cow-heel might be served as a curry. The curry
should be made in the same way as described in "Cooked Meat,"
Lesson No. 4.
N.B. — The bones of the cow-heel should be put into the stock-pot.
Lessons on Making Jellies. — Ox Foot jfelly. 363
JELLIES.
Lesson No. 5.
JELLY AND STEW FROM OX FOOT.
Average cost of about one quart of " Jelly and a stew "
made from Ox Foot. —
INGREDIENTS.
For Jelly.
1 ox foot 1
\ lb. of lump sugar .... o
1 egg o
2 lemons o
Spices o
5t
For Stew*
1 carrot, i turnip, i onion „ . i|
\ oz. of dripping o|
I oz. of butter o|
Flour and seasoning✪ Jelly and Stew from Ox Foot o^
Jelly flavoured with porter would be is. 2.\d,
Time required ; —
ist day to stew the foot 7 hours.
2nd day to finish jelly i| ,,
To make stew 15
Total 10 hours.
Now we will show you how to make a jelly from Ox
Foot.
1. We take a scalded ox foot, put it in cold water, and
wash it well.
2. We take it out of the water, dry it in a cloth, and put
it on a board.
3. We cut the foot with a sharp knife across the first
joint and down between the hoofs, and chop the long piece
in half.
4. We put these pieces into a saucepan with enough cold
water to cover them.
5. We put the saucepan on the fire and just bring it to
the boiL
364 National Training School for Cookery,
6. We then take the pieces out, and wash them
thoroughly in a basin of cold water.
7. We empty the water out of the saucepan, and wash it
out well.
8. We put the pieces of foot back in the saucepan, cover-
ing them well with cold water (about two quarts will be
enough for a moderate sized foot).
9. We put the saucepan on the fire, and when it boils
we should move it to the side of the fire and let it stew
gently for six hours.
10. We must watch it and skim it carefully with a spoon
from time to time.
11. After that time we strain off the stock into a basin,
and put it aside to cool.
N.B. — The foot we should put aside until required for use.
12. When the stock is quite cold we take an iron spoon,
dip it in hot water, and carefully skim off the fat.
13. We take a clean cloth, dip it in hot water, and wipe
over the top of the jelly, so as to remove every particle of fat.
N.B. — For Porter Jelly, see below.
14. We take two lemons, wipe them with a cloth to be
sure that they are quite clean, and peel them very thinly
with a sharp knife.
N.B. — We must be careful in peeling the lemons not to cut any of the white
skin, as it would make the jelly bitter.
15. We put the peel of one lemon into the stewpan or
saucepan.
16. We cut the lemons in halves, and squeeze the juice
of the two into the saucepan.
N.B. — We must be careful to remove all the pips.
17. We take one egg, put the yolk in one basin and the
white in another.
18. We whip up the white of the egg slightly.
19. We put the whipped white of the egg and the egg
sJiell into the saucepan.
20. We put in a quarter of a pound of lump sugar, half
an inch of the stick of cinnamon, four cloves, and about a
quarter of an inch of saffron.
Lessons on Making Jellies. — Ox-foot Jelly✪ Ox-foot Jelly. 365
21. We now add the jelly stock.
Page 137 · 2 recipe records on this page
Presented as published in 1891. 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
9. We put the pieces of cow-heel into the sauce, and let them warm through.
10. For serving we put the pieces of cow-heel on a hot dish, and pour over them the onion sauce.
N.B. — The meat from the cow-heel might be served as a curry. The curry should be made in the same way as described in "Cooked Meat," Lesson No. 4.
N.B. — The bones of the cow-heel should be put into the stock-pot.
Lessons on Making Jellies. — Ox Foot jfelly. 363
Lesson No. 5.
JELLY AND STEW FROM OX FOOT.
Average cost of about one quart of " Jelly and a stew " made from Ox Foot. —
For Jelly.
1 ox foot 1
\ lb. of lump sugar .... o
1 egg o
2 lemons o
Spices o
5t
For Stew*
1 carrot, i turnip, i onion „ . i|
\ oz. of dripping o|
I oz. of butter o|
Flour and seasoning o^
Jelly flavoured with porter would be is. 2.\d, Time required ; —
ist day to stew the foot 7 hours.
2nd day to finish jelly i| ,,
To make stew 15
Total 10 hours.
Now we will show you how to make a jelly from Ox Foot.
1. We take a scalded ox foot, put it in cold water, and wash it well.
2. We take it out of the water, dry it in a cloth, and put it on a board.
3. We cut the foot with a sharp knife across the first joint and down between the hoofs, and chop the long piece in half.
4. We put these pieces into a saucepan with enough cold water to cover them.
5. We put the saucepan on the fire and just bring it to the boiL
364 National Training School for Cookery,
6. We then take the pieces out, and wash them thoroughly in a basin of cold water.
7. We empty the water out of the saucepan, and wash it out well.
8. We put the pieces of foot back in the saucepan, covering them well with cold water (about two quarts will be enough for a moderate sized foot).
9. We put the saucepan on the fire, and when it boils we should move it to the side of the fire and let it stew gently for six hours.
10. We must watch it and skim it carefully with a spoon from time to time.
11. After that time we strain off the stock into a basin, and put it aside to cool.
N.B. — The foot we should put aside until required for use.
12. When the stock is quite cold we take an iron spoon, dip it in hot water, and carefully skim off the fat.
13. We take a clean cloth, dip it in hot water, and wipe over the top of the jelly, so as to remove every particle of fat.
N.B. — For Porter Jelly, see below.
14. We take two lemons, wipe them with a cloth to be sure that they are quite clean, and peel them very thinly with a sharp knife.
N.B. — We must be careful in peeling the lemons not to cut any of the white skin, as it would make the jelly bitter.
15. We put the peel of one lemon into the stewpan or saucepan.
16. We cut the lemons in halves, and squeeze the juice of the two into the saucepan.
N.B. — We must be careful to remove all the pips.
17. We take one egg, put the yolk in one basin and the white in another.
18. We whip up the white of the egg slightly.
19. We put the whipped white of the egg and the egg sJiell into the saucepan.
20. We put in a quarter of a pound of lump sugar, half an inch of the stick of cinnamon, four cloves, and about a quarter of an inch of saffron.
Lessons on Making Jellies. — Ox-foot Jelly. 365
21. We now add the jelly stock.
Records on this page
Jelly and Stew from Ox FootOx-foot Jelly