Calf's Foot Jelly

Ingredients

• three or four knuckles of veal
• four feet
• one head
• four gallons of cold water
• half ounce of whole pepper
• two ounces of salt
• two onions
• two bay leaves
• one carrot
• one stalk of celery
• six sliced lemons
• half pint of vinegar
• one pint of sour wine
• six whole beaten eggs

Method

1. 1

   Boil veal knuckles, feet, and head with water, pepper, salt, onions, bay leaves, carrot, and celery all day.

2. 2

   Strain and let cool overnight.

3. 3

   Skim fat, add isinglass if needed, and boil with lemon, vinegar, wine, and eggs.

4. 4

   Strain until clear.

As published

This recipe was extracted from A Book of Cooking and Pastry: A Collection of Original Receipts Gathered ... (1887) by C. F. Pfau, page 14. The excerpt below is the record exactly as published.

CALF'S FOOT JELLY. Get three or four knuckles of veal; also four feet and one head; wash well and set on fire with four gallons of cold water, half ounce of whole pepper, two ounces of salt, two onions, two bay leaves, one carrot, one stalk of celery; boil all day, adding hot water when necessarry; boil down to about five quarts, strain into a stone jar; let it stand over night. Next day skim all the fat off. If the jelly is stiff enough, it can be used, if not, [44] add a few ounces of well soaked isinglass and boil half hour. Taste for seasoning. Use six sliced lemons, half pint of vinegar, one pint of sour wine and six whole beaten eggs

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