Calf's Foot Jelly
From The Hotel St. Francis cook book, 1919
Serves 10
The cooked feet can be used for other dishes.
Presented as published in 1919. 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
Method
As published
This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 155. The excerpt below is the record exactly as published.
Calf's foot jelly in cups Oatmeal with cream Eggs, Moscow Buttered toasted rolls Terrine de foie gras en aspic Coffee Lettuce salad Camembert cheese with crackers Coffee DINNER Potage Lord Mayor Queen olives. Salted almonds Boiled Lake Tahoe trout, Hollandaise Potatoes, natural Roast ribs of beef Cauliflower au gratin Rissolee potatoes Sliced tomatoes Coffee ice cream Macaroons Demi tasse Calf s foot jelly. Parboil four calf's feet ; allow to become cool ; put back in vessel with an onion and a carrot, a piece of leek, a piece of celery, one clove, a bay leaf, a sprig of thyme, a spoonful of whole black peppers, a gallon of water, a quart of white wine, and a small handful of salt
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