Calf's Foot Jelly

Ingredients

• Two calf's feet
• juice of two lemons
• rinds of three lemons
• one-quarter pound of cut loaf sugar
• ten cloves
• one inch of cinnamon stick
• whites of three eggs
• one-half gill of sherry wine
• three pints of cold water

Method

1. 1

   Cut the feet into three pieces and wash them.

2. 2

   Place in a saucepan, cover with cold water, and boil.

3. 3

   Simmer for five hours.

4. 4

   Strain the liquor, let it cool overnight, and remove grease.

5. 5

   Melt the stock, add cinnamon, lemon rind and juice, sugar, and cloves.

6. 6

   Beat the egg whites and pour into the saucepan, whisking until boiling.

7. 7

   Simmer for ten minutes, strain through a bag, pour into a mould, add sherry, and cool until set.

Nutrition per serving

As published

This recipe was extracted from The art of cooking (1880) by Matilda Lees Dods, page 79. The excerpt below is the record exactly as published.

CALF S FOOT JELLY. jyg Take the saucepan from the fire and having pressed out the juice of the oranges and lemons and strained it, add this to the contents of the saucepan, after which pour the mixture into a mould and stand the mould upon ice : when it becomes jelly, turn it out upon a crystal or other jelly plate, and serve. Oalf '8 foot Jelly.— Two calf's feet, juice of two lemonS) rinds of three lemons, one-quarter pound of cut loaf sugar, ten cloves, one inch of cinnamon stick, whites of three egg, one-half gill of sherry wine, three pints of cold water. Cut the feet into three pieces — ^across the first joint and through the hoof. Place them in a large saucepan cover them with cold water, and putting the saucepan over the fire, bring all quickly to the boiling point. When the water boils take the feet from the saucepan, and throwing them into a basin of cold water, wash them, thoroughly. Put the feet when washed into a copper or porcelain- lined saucepan, pour over them the three pints of cold water, put the saucepan over the fire and when the water boils, draw it to one side and let its contents simmer very slowly for five hours. Strain the liquor through a horsehair sieve, or if this be not convenient, through a coarse towel, let the stock so extracted stand over night, and then removing the grease which will have gathered upon the top, dip a towel in boiling w^ter and wash the surface of the stock which will be found quite firm, having stood for twelve hours. Now put the stock into a copper or porcelain-lined saucepan, and placing this over the fire let it melt. Add l80 ICES, CREAMS AND JELLIES. to the melted stock the cinnamon stick, lemon rind and juice, sugar and cloves. Put the whites of eggs together with the shells which must have been blanched with boiling water, into a bowl, beat them slightly and pour them into the saucepan, con- tinuing to use the egg- whisk until all is boiling. When this point is reached, draw the saucepan imme- diately to the side of the fire, and allow its contents to simmer for ten minutes. During this time prepare a flannel, or what is better a felt bag, by pouring through it a little tepid water, and when the jelly has simmered ten minutes, pour it through this bag into a bowl, and repeat the process of strain- ing until the jelly becomes perfectly clear. Pour it into a mould, and stirring into it the sherry, place the mould upon ice or in a very cool place until the jelly sets and becomes firm enough to turn out and serve. Note.— Brandy may be substituted for the sheny in this prepara- tion if desired, and half brandy and half sherry is sometimes used to make up the quantity prescribed. IiOmon Sponge. — One ounce of gelatine, one pint of water, two lemons, one-half pound of cut loaf sugary whites of three eggs

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