Calf's Foot Jelly
From The home cook book, 1905
Serves 8
Cool thoroughly before serving.
Presented as published in 1905. 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 home cook book (1905) by Christine Frederick, page 57. The excerpt below is the record exactly as published.
Calf's Foot Jelly— Stewed Calf's Head— Stuffed Heart with Oyster Dressing — Lamb Hearts and Livers — Kidney Stew— Kidney Stew with Cream Gravy — Kid- neys ^ la Terrapin— Baked Calf's Liver — Liver Balls — Fried Calf's Liver — Fried Calf's Liver and Bacon— Liver Rissoles — To Choose and Prepare Sweetbreads — Creamed Sweetbreads — Sweetbreads Fried — Sweetbreads with Oysters^Sweetbreads with Tomatoes — Sweetbreads Stewed — Tripe Fricassee, an Italian Dish — Tripe Fricassee, a Philadelphia Dish — Fried Tripe CALF'S BRAIN CROQUETTES BOIL two pounds of veal until tender. Let it cool in its broth, aiid have as little broth as possible. Chop the veal fine. Put two sets of calf's brains in cold water to stand for one hour. Then drain carefully and take off all the skin and stringy part. Put them in hot water to boil, and boil until nice and firm. When partly cool chop them fine, and add to the veal. Make into oblong croquettes. Have one egg beaten, with one tablespoon of cold water. Roll soda crackers fine. Season the cracker with salt and red pepper carefully. Dip the croquettes in the egg, and roll them in the rolled cracker. Get all the croquettes ready before frying. Fry in hot fat a nice brown, and use just enough lard to prevent them sticking. CALF'S BRAINS FRIED Brains should be well soaked in water, to remove the blood. Afterward cut in small pieces the size of an oyster, and fry in butter till well done. They make a delicate and choice dish. CALF'S BRAINS PICKLED After the brains are soaked cut them in pieces and gently boil them in milk twenty minutes. Strain off the milk and 102 THE HOME COOK BOOK pour over them delicately sour vinegar. They taste much like pickled oysters. STEWED CALF'S BRAINS Lay the brains in cold water for a short time and take off the skin. This done, put the brains in a granite stewpan, cover with cold water, and set on the back of the stove. Add a piece of onion the size of a nutmeg, and stew slowly until tender. When done pour off the water and leave out the onion. Now cover the brains with milk, season with red pepper and salt to taste, and stew fifteen minutes longer. Mash together a dessertspoon of butter and a dessertspoon of flour, add this to the milk, and stir while boiling slowly until it thickens. Lastly grate in this a very little nutmeg and two sprigs of chopped parsley. / CALF'S FOOT JELLY The quantities here given are small, but you can easily double or quadruple them. Take a calf's foot, have it split in two and the bone cracked in several places so that the juices will easily cook out. Souse it freely in cold water, and set it over the fire in a pot of cold water — about a quart and three-quarters. Cover well, and bring to boil very slowly in order to draw the sweetness from the bone. When it boils skim and set where it will sleepily bubble and simmer for three or four hours. Take from the fire, pour through a colander, and set to cool. When cold take off the fat which rises to the top, and any coarse sediment at the bottom, heat in a porcelain saucepan, and add the grated yellow of half a lemon, the juice of the lemon, a small blade of mace, a short stick of cinnamon, and a cup of sugar. If you wish their flavor, add also a little ginger and a clove, but the jelly is as well without them. Lastly stir in the beaten white of an egg
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