Calf's Foot Jelly

Ingredients

• 2 feet of calves
• 4 quarts of water
• sweetened
• spiced
• clarified

Method

1. 1

   Put 2 calves' feet in 4 quarts of water, simmer for 6 to 8 hours until nearly dissolved.

2. 2

   Strain off the liquor, which should measure about 2 quarts.

3. 3

   This will set into a strong jelly when cold.

4. 4

   Free from fat, sweeten, spice, and clarify as needed.

As published

This recipe was extracted from Cooking for profit (1886) by Jessup Whitehead, page 214. The excerpt below is the record exactly as published.

Calf's Foot Jelly (Lemon and Raspberry Flavors^ Panachee Ice Cream. Florentine Meringue. Chocolate Layer Cake Birthday Fruit Cake, Ornamented. White Citron Cake. Neapolitan Cake. Nuts. Raisins. Lemonade. Coffee. 690— A Birthday Party Supper Pre- pared without Eggs. Gotten up without using eggs, to show that it can be done ; and that if it be well done the party will never discover any difference. MENU. Gold Roast Chicken gamifihed with Jelly. This was for a party of 20 persons who did not really need to eat an extra meal ; it was a supper table for a social family gatherintr and so provided for, the quanti- ties would not be sufficient for a calcula- tion for a paid supper. Cost of material : Roasted breasts only of 4 chickens equal 2 chickens, 50 cents. Savory jelly for decoration, i quart, 25 cents. 20 Sandwiches of potted tongue and butter, 20 cents. Lobster salad, lettuce and pickles, 25 cents. Calf's foot jelly 3 pints, 45 cents. Ice cream, 2 quarts, 70 cents. Florentine meringue, 15 cents. Chocolate layer cake, 15 cents. Fruit cake ornamented, weight 5 lbs., 70, cents. Other cakes small amounts, 10 cents. Nuts and raisins about 3 lbs., 60 cents. Lemonade iced, 45 cents. Coffee, cream and sugar, 15 cents. Total, $4 65 ; 20 persons; over 23 cents a plate. 691— Cold Chicken with Aspic Jelly. The supper being for 20 persons, took 4 large spring chickens and of these used only the breasts to roast cut off raw, and the rest of the chickens reserved for a side dish for next day's dinner. After roasting in a small pan about half an hour set them away to get cold, and at night sliced thinly enough for 16 individ- ual dishes to be set at intervals along the table, ornamented with colored jelly, and the remainder kept in reserve in case of further orders. rs COOKING FOR PROFIT, 692— Calt's Foot o«' Aspic or Savory Jelly. Colored jelly^ in ornamental shapes was the distinguishing characteristic of Car- erne's system in cookery, particularly as he employed it to produce p^orgeous effects of light and color in the elaborately dec- orated set tables anJ grand banquets of his time; classic figures in wax, ^ waxen leaves and borders and scenic designs are the distinguishing characteristic of the later system originated (or, rather re- suscitated, for there is nothing new) by the court cooks at Vienna, and fostered and encouraged by the emperor and em- press themselves, as if they would fain have an original system for their own court and following, not borrowed from the French. The extent of the impression made by Careme upon the English cooks and con- fectioners, then, might almost be meas- ured by the frequency of the dishes in aspic and the offers of brilliant sweet jellies among the confections for sale in the shops ; the prevalence of the German methods by the frequency of the waxen Neptunes, dolphins, forests and flowers worked on the stands which hold up the dishes at any elaborate exhibition of culinary skill. The essential part of the cookery, that which affects the eatable part of the dishes cannot in thenatureof things differ much, it is only a divergence of externals and it has to be said of the dishes in jelly that they are at least all eatable, the savory ornaments even more so perhaps than the meat itself. If there could be an American dis- tinctive style it would be marked by the use of fruit jellies, cranberry sauce and jelly with game, apples, pears and peaches m compotes and pickles sweet as well as sour, such things as Careme had an inklingof when he built up his *'supremes of truits" — pyramidal forms of fruits pre- served whole and decorated with straw- erries and green angelica. But the simple style of individual ser- ice now so universally employed while it brings into use a great number of small dishes, glasses and silver-ware almost precludes the use of any method of orna- mentation beyond such borders and sprinklings as may be formed in the act of dishing the food. 693— ro Make Calf's Foot Jelly. For reasons named in the preceding article if in England or France we write jelly it is understood first to mean gela- tine jelly, whether savory like the jelly o head-cheese or sweet and wine flavored, but in the United States it is taken to mean jellied fruits. So if we find our- selves at some country resort where the landlady and all her maidservants are busy making currant, gooseberry, rasp- berry and apple jellies to put away for winter use and we have to make at the same time ornamental clear jelly of Car- eme's own sort with which to decorate a birthday supper table, we must call it calf s foot jelly, lest there be an impres- sion that we have been surreptitiously dipping into the wrong kettles. To make the jelly really of calves feet as it used to be forty or fifty years ago, you first put on 2 feet in 4 quarts 01 water, simmer for 6 or 8 hours, and the feet will be so nearly dissolved that the liquor that remains — which will measure about 2 quarts when strained off— will set in strong jelly when cold. It has then to be freed from fat, sweetened, spiced and clarified

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