Calf's Foot Broth and Jelly

Ingredients

• Clean and scald the feet.
• cover with water.
• thicken with 1 beaten egg.
• the juice of 2 lemons.
• add 1 cup sugar.
• small pieces of stick cinnamon.
• about 1/2 pt good wine, if liked.

Method

1. 1

   Clean and scald the feet, cut up, cover with water, and boil until the liquid is reduced to one-quarter.

2. 2

   Season to taste, thicken with 1 beaten egg, and serve plain, or with a few homemade noodles boiled in it.

3. 3

   For jelly, boil the liquid down to 3 pts salt, then strain and let get cool, after which remove the layer of fat, re-heat the jelly, and add 1 cup sugar, the juice of 2 lemons, the whites of 2 eggs, small pieces of stick cinnamon, and about 1/2 pt good wine, if liked, and intended as nourishment for an invalid, although the latter may be omitted.

4. 4

   Strain through a cloth and set away to get solid.

5. 5

   Serve cut in small cubes.

As published

This recipe was extracted from Farm and home cook book and housekeeper's assistant (1907) by Adeline O. Goessling, page 210. The excerpt below is the record exactly as published.

Calf's Foot Broth and Jelly Clean and scald the feet, cut up, cover with water, and boil until the liquid is reduced to one-quarter. Season to taste, thicken with 1 beaten egg, and serve plain, or with a few homemade noodles boiled in it. For jelly, boil the liquid down to 3 pts salt, then strain and let get cool, after which remove the layer of fat, re-heat the jelly, and add 1 cup sugar, the juice of 2 lemons, the whites of 2 eggs, small pieces of stick cinnamon, and about Vz pt good wine, if liked,

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