Calf's-foot Jelly

Ingredients

• Prepare a calf’s-foot Jelly
• the strained juice of two lemons
• pour all into a cylinder-mould

Method

1. 1

   Prepare a calf’s-foot Jelly, boiled a third less than usual, strain, pour it into a copper basin, and whip over ice until it begins to thicken.

2. 2

   Add the strained juice of two lemons, mix with the salpicon of preserved fruit, pour into a cylinder-mould, surround with ice, and leave to set for one hour.

3. 3

   When ready, dip the mould in tepid water, wipe it round, and turn the Jelly out onto a very cold dish.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 165. The excerpt below is the record exactly as published.

Prepare a calf’s- foot Jelly, boiled a third less than is usually done, strain, pour it into a copper basin, and whip over ice until it begins to thicken, adding the strained juice of two lemons ; take it off the ice, mix with it the salpi^on of preserved fruit, pour all into a cylinder-mould

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