Calf's Feet Jelly

Ingredients

• five half-pints of strong calf’s feet stock
• a full pint of sherry
• half a pound of sugar
• the juice of two large lemons
• the rind of one and a half cut very thin
• the whites and shells of four large eggs
• half an ounce of isinglass

Method

1. 1

   Mix the stock, sherry, sugar, lemon juice, lemon rind, egg whites, and isinglass in a large saucepan.

2. 2

   Let sit off the fire for a few minutes to dissolve the sugar.

3. 3

   Gradually bring to a boil without stirring.

4. 4

   Boil gently for 16 minutes, then let it stand before pouring into a jelly-bag over a bowl.

5. 5

   Once clear and cool, pour into moulds that have been soaked in water.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 406. The excerpt below is the record exactly as published.

five half-pints of strong calf’s feet stock (see page 453), a full pint of sherry, half a pound of sugar roughly powdered, the juice of tWC Modern Jelly Mould, fine lemons, the rind of one and a half cut very thin, the whites and shells of four large eggs, and half an ounce of isinglass. Let these remain a few minutes off the fire, that the sugar may dissolve more easily ; then let the jelly be brought to boil gradually, and do not stir it after it begins to heat. When it has boiled gently for sixteen minutes, draw it from the fire, and let it stand a short time before it is poured into a jelly-bag, under which a bowl should be placed to receive it. When clear and cool, put it into moulds which have been laid for some hours in water : these should always be of earthenware in preference to metal. If to be served in glasses, or roughed , the jelly will be sufficiently firm without the isinglass, of which, however, we recommend a small quantity to be thrown in always when the jelly begins to boil, as it facilitates the clearing. Calf s feet stock, 2\ pints ; sugar, \ lb. ; sherry, 1 pint ; juice of lemons, 2 large ; rind of 1 \ ; whites and shells of eggs, 4 large, or 5 small: 16 minutes. Ohs. 1. — After the jelly has dropped through the bag, an exceed- ingly agreeable beverage ma}' be obtained by pouring in some boiling- water; from one to three half pints, according to the quantity of jelly which has been made. The same plan should be pursued in making orange or lemon jelly for an invalid. Ohs. 2. — As it is essential to the transparency of calf’s feet jelly of all kinds that the whole of the ingredients should be quite cold when they are mixed, and as the stock can only be measured in a liquid state, to which it must be reduced by heating, the better plan is, to measure it when it is first strained from the feet, and to put apart the exact quantity required for a receipt ; but when this has not been done, and it is necessary to liquefy it, it must be left until, quite cold again before it is used. For the manner of preparing and clarifying it, see the beginning of this chapter ANOTHER RECEIPT FOR CALF’S FEET JELLY. To four calf’s feet well cleaned and divided, pour a gallon of water CtrAt. xxiil.] SWEET DISHES, OR ENTREMETS. 463 and let them stew until it is reduced to rather less than two quarts ; or if, after the flesh has quite fallen from the bones, the liquor on being strained off should exceed that quantity, reduce it by rapid boiling in a clean uncovered pan over a very clear fire. When it is perfectly firm and cold, take it clear of fat and sediment, and add to it a bottle of sherry, which should be of good quality (for poor, thin wines are not well adapted to the purpose), three-quarters of a pound of sugar broken small, the juice of five large or of six moderate-sized lemons, and the whites, with the shells finely crushed, of seven eggs, or of more should they be very small. The rinds of three lemons, pared exceedingly thin, may be thrown into the jelly a few minutes before it is taken from the fire ; or they may be put into the jelly -bag previously to its being poured through, when they will impart to it a slight and delicate flavour, without deepening its colour much. If it is to be moulded, something more than half an ounce of isinglass should be dropped lightly in where the liquid becomes visible through the head of scum, when the mixture begins to boil ; for if not suffi- ciently firm, it will break when it is dished. It may be roughed, or served in glasses without this addition ; and in a liquid state will be found an admirable ingredient for Oxford, or other punch. Calf’s feet, 4 ; water, 1 gallon : to be reduced more than half. Sherry, 1 bottle ; sugar, \ lb. (mole to taste) ; juice of 5 large lemons

Cook this with the app: pantry check, scaling, and the assistant.