Calf's Foot Jelly

Ingredients

• boiling four feet, cleaned of all fat
• in a gallon of water
• it is necessary to put in from 1 to 1/2 oz. of Nelson's gelatine
• A bottle of sherry from which one wine-glass is taken
• and a wine-glass of brandy added
• The strained juice of 6 lemons
• The zest or rind of 3 lemons

Method

1. 1

   Boil the cleaned calf's feet in water for six or seven hours, strain into a pan, remove fat, and add gelatine.

2. 2

   For flavouring, add sherry, brandy, sugar, lemon juice, and lemon peel.

As published

This recipe was extracted from Cookery and housekeeping (1882) by Reeve, Henry Mrs., page 162. The excerpt below is the record exactly as published.

CALF'S FOOT JELLY. make it hold, fill with orange jelly, and dress on a napkin, with a thick slice of sponge cake in the centre, on which a middle group of baskets rests. Calf's Foot Jelly. The modern practice is to make wine jellies with preparations of gelatine or isinglass instead of using calf's foot stock as the basis. But this does not pro- duce the best kind of jelly. Calf's foot stock is made by boiling four feet, cleaned of all fat, in a gallon of water for six or seven hours. The whole is then to be carefully strained into an earthenware pan. When cold, the fat on the surface is removed and the jelly is broken up from the top, leaving the sediment at the bottom of the pan, and placed in another pan or basin. The gallon of water will produce about two quarts of stock, which must be white and clean, but which is not transparent. The flavouring and clearing are the next processes. As the calf's foot stock is not quite firm enough to receive the mixture of flavouring matter and bear moulding, it is necessary to put in from i to J oz. of Nelson's gelatine. For invalids no gelatine must be used, and the jelly is to be poured into a basin, and when cold sent up in broken pieces in glasses. The flavouring of wine jelly is to be sherry, brandy, sugar, lemon juice, and lemon peel. The sherry and brandy must be pale and of excellent quality, the lemons ripe, and the utmost care is CALF'S FOOT JELLY. 405 desirable in removing the pips before squeezing out the juice. The clearing matters are the whites and the shells of eggs, and there must be a clean jelly bag of thick flannel and a stand, to which this is fastened. A bottle of sherry from which one wine-glass is taken, and a wine-glass of brandy added. The strained juice of 6 lemons ; The zest or rind of 3 lemons

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