Aspic Jelly from Calves' Feet

Name: Aspic Jelly from Calves' Feet
Ingredients: Two Calves' Feet; Salt; Thirty Peppercorns; Two blades of Mace; One clove of Garlic; Two Shalots; One sprig of Thyme; One small bunch of Parsley; One Onion, stuck with four Cloves; One Leek; Half a head of Celery; Two Carrots; One Turnip; One sprig of Tarragon; One sprig of Chervil; Two Bay-leaves; The rind and juice of one Lemon; The Whites of two Eggs; Half a gill of common Vinegar; One tablespoonful of Chilli Vinegar; Half a gill of Tarragon Vinegar; One gill of Sherry; Two quarts of Water

From High-class cookery recipes, 1897

Recipe appears incomplete.

Presented as published in 1897. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

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As published

This recipe was extracted from High-class cookery recipes (1897) by Edith Nicolls Clarke, page 70. The excerpt below is the record exactly as published.

Aspic Jelly from Calves' Feet. Ingredients, Two Calves' Feet. Salt. Thirty Peppercorns. Two blades of Mace. One clove of Garlic. Two Shalots. One sprig of Thyme. One small bunch of Parsley. One Onion, stuck with four Cloves. One Leek. Half a head of Celery. Two Carrots. One Turnip. One sprig of Tarragon. One sprig of Chervil. Two Bay-leaves. The rind and juice of one Lemon. The Whites of two Eggs. Half a gill of common Vinegar. One tablespoonful of Chilli Vinegar. Half a gill of Tarragon Vinegar. One gill of Sherry. Two quarts of Water

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