Calf's Foot Jelly

Ingredients

• four calf's feet
• four quarts of water
• four cloves
• a little ginger
• a little cinnamon
• the juice of two lemons
• twelve ounces of granulated sugar
• a gill of Madeira wine
• two eggs
• a little water

Method

1. 1

   Bone and soak the calf's feet in cold water for one hour.

2. 2

   Wash, parboil, and boil with water until soft.

3. 3

   Skim off fat and strain the liquid.

4. 4

   Test for consistency and adjust with water if necessary.

5. 5

   Combine liquid with spices, lemon juice, sugar, and wine.

6. 6

   Beat eggs with water, mix in, and stir until boiling.

7. 7

   Strain twice and pour into jelly glasses.

8. 8

   Cool thoroughly and serve.

Nutrition per serving

Estimated from matched ingredients across 12 servings.

As published

This recipe was extracted from Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 128. The excerpt below is the record exactly as published.

a little water. Pour the liquid jelly into the mould to the depth of half an inch. Let this stand until it hardens. Then decorate it with the white of an egg and the truffle, which has been cut in thin slices and stamped with a fancy vegetable cutter. Moisten them with a little liquid jelly and let them stand about ten minutes so that the jelly may harden and hold them in place. Next, gently pour in another layer of jelly about one-quarter of an inch thick. Let this harden. Scrape ali the fat from the foie gras. Dip it for half a minute in hot water. Wipe it dry and cut in thin slices, then in pieces about one inch square. Spread a layer of these over the congealed jelly. Cover with the liquid jelly and wait until it hardens before adding the second layer of foie gras. Continue until the mould is almost fiUed. Finish with a thin layer of liquid jelly. Set in cool place for three or four hours. Serve on a fiat dish. If a border mould has been used, fili in the centre with Tartare sauce gamished with stuffed olives. 280 MB8. 8EELY"8 COOK BOOK Aspio of Trout Clean, wash, aud dry a good-sized f resh trout. Fili the cavìty with veal f orcemeat for fish and truss the head. Place it in a saucepan, cover it with broth, and boil it until it is done. Have ready a long piece of fried bread as long as the fish, cover the bread with paper, and when the trout is cold, drained, and thoroughly dry, place it on the top with the butter beneath it. Glaze with a half set aspic jelly, decorate the edge with jelly croùtons. Garnish the base with halves of hard-boiied eggs and small heads of lettuce cut in half, and serve with a mayon- naise dressing. Oalf B-foot Jelly Bone and soak four calf's feet in cold water for one hour. Wash well, parboil, and then boil with four quarts of water until soft. Skim off ali the fat, pass the liquid through a wet doth. Put some in a saucer and set on ice to cool so as to test it. If too hard, add water; if too soft, boil a little longer. Put three pints of the liquid in an earthen saucepan with four cloves, a little ginger and cinnamon, the juice of two lemons, twelve ounces of granulated sugar, and a gill of Madeira wine. Beat two eggs

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