Calf's Foot Jelly

Ingredients

• Two calf's feet
• Four lemons
• Half a pound of loaf sugar
• A wineglass of sherry
• One inch of cinnamon
• The whites of two eggs
• the shells of two eggs

Method

1. 1

   Boil the calf's feet in cold water, then wash and boil again in clean water for eight hours.

2. 2

   Strain and remove fat.

3. 3

   To a quart of jelly, add lemon juice, grated rind, cinnamon, sugar, crushed egg shells, and whipped egg whites.

4. 4

   Whisk over heat until boiling, strain through a jelly bag, add sherry, and pour into molds to set.

Nutrition per serving

As published

This recipe was extracted from The Ocklye cookery book (1909) by Eleanor L. Jenkinson, page 28. The excerpt below is the record exactly as published.

CALF'S FOOT JELLY Ingredients Two calf's feet. The whites and shells of two Four lemons. eggs. Half a pound of loaf sugar. A wineglass of sherry. One inch of cinnamon. Put the calf's feet into a saucepan, with enough cold water to cover them, and bring them to the boil; then take 78 OCKLYE COOKERY BOOK them off, wash them well, and put them on again in a clean saucepan, with water to cover them — about six pints; let them boil well for eight hours, till the water is reduced to about half; strain off, and put away till next day; then take off all the fat with kitchen paper. To a quart of the jelly add the juice of the four lemons, the grated rind of two, the cinnamon, sugar, the egg shells, crushed, and the whites slightly whipped; whisk it well over the fire until it comes to the boil; stand it at the side with the lid on for about a quarter of an hour, and then pass it through a hot scalded jelly bag; if not perfectly clear, pass it through again; add the sherry, pour into moulds and set. A cowheel makes equally good jelly; any that is not used may be made into aspic, or savoury jelly. LEMON JELLY Ingredients Eight lemons. One inch of cinnamon. Three-quarters of a pound of One quart of water. loaf sugar. The whites and shells of two One ounce and three-quarters of eggs. leaf gelatine. One wineglass of sherry. Put the juice of the lemons, the grated rind of four, the sugar, cinnamon, gelatine, and water into a basin, and let it stand all night. Put it into a stewpan and bring it to the boil; take it off and let it cool; then stir in the whites and crushed shells of the eggs, and whisk it over the fire till it boils; strain it through a hot scalded jelly bag, and if it is not perfectly clear pass it through a second time. It can be made in a day, but the colour of the jelly will be improved by its standing the night before. PUDDINGS AND COLD SWEETS 79 ORANGE JELLY Ingredients Half a pint of water. Two ounces and a half of loaf Half an ounce of isinglassine. sugar. Eight oranges. Put the water, isinglass and sugar into a clean stew- pan. (If it is wanted a darker colour, the zest or rind of two of the oranges may be rubbed upon the sugar, but it is apt to make it bitter.) Squeeze the juice from the oranges and strain it into an earthen pan. Directly the water with the isinglass boils, take it off the fire, and strain it into the already strained orange juice ; then pour it into your mould, which should have been stood in cold water for an hour. WINE JELLY Ingredients One pint and a half of water. One ounce and a half of leaf Half a pint of sherry. gelatine. A gill of lemon juice. Six ounces of loaf sugar. The grated rind of two lemonr. The whites and shells of two Half an inch of cinnamon. eggs. Two cloves. Put all these ingredients into a stewpan, whisk over the fire until boiling, then draw it to the side; let it boil up again twice, strain through a hot scalded jelly bag, and pour into a mould to set. JUBILEE PUDDING Ingredients Two ounces of butter. Raspberry jam. Two ounces of sugar. Cochineal. Two ounces of breadcrumbs. A gill of cream. Two eggs. 80 OCKLYE COOKERY BOOK Rub four large tablespoonfuls of raspberry jam through a hair sieve. Cream the butter and sugar to- gether with a wooden spoon until quite white; beat in the eggs one at a time, add the breadcrumbs, two table- spoonfuls of the jam, and a few drops of cochineal ; mix it all lightly together, put the mixture into a well-buttered basin or mould, and steam for two hours. Put the remainder of the jam into a saucepan with about a table- spoonful of water, make it hot, and pour round the pudding. Whip the cream, and pile it on either side, at the moment of sending to table. LEMON CHEESECAKES Ingredients Two ounces of castor sugar. One lemon. One ounce of butter. Puff paste. Two yolks and one white of egg. Melt the butter ; put the yolks and white of egg into a basin, and whisk them slightly ; add the sugar and butter, the juice and grated rind of the lemon, and mix together. Line some patty pans with thin puff paste, nearly fill them with the mixture, and bake in a moderate oven for half an hour. LEMON CHEESECAKE MIXTURE (to keep) Ingredients Three ounces of butter. Two lemons. Six ounces of sugar. Three eggs. Put the sugar, the grated rind and juice of the lemons, the butter, and three yolks and two whites of the eggs into a small saucepan; stand it in a larger saucepan containing boiling water, and stir it over the PUDDINGS AND COLD SWEETS 81 fire till it thickens. Pour it into a jar, and when cold tie it down till wanted. It will keep a month or longer. LEICESTER CLUB PUDDING Ingredients Half a pound of sultanas. Six ounces of brown sugar. Half a pound of breadcrumbs. A quarter of a pound of preserved Half a pound of fineIy=chopped ginger. suet. Half an ounce of bitter almonds. A quarter of a pound of candied A pincli of salt. citron peel. Four eggs. Chop the ginger, almonds and citron fine, and mix them in a basin with the sultanas, breadcrumbs, suet and sugar; beat up the eggs, add them, and mix all together thoroughly; put it into a well-buttered mould, and boil it for four hours. Serve with warm custard round it. BAKED LEMON PUDDING Ingredients Three pieces of bread. The yolhis of two eggs

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