Calf's Foot Jelly

Ingredients

• 2 Calf’s Feet
• A wine glass of Sherry
• half a wine glass of Brandy
• 1 inch of a stick of Cinnamon
• 2 Eggs
• 2 ozs. of Loaf Sugar
• 2 Lemons
• 4 Cloves

Method

1. 1

   Take two calf’s feet, scald them, and scrape off all the hair.

2. 2

   Chop each foot into four pieces and wash them in cold water.

3. 3

   Place them in a clean stewpan, cover with cold water, and bring to a boil.

4. 4

   Skim frequently and boil until reduced to about a pint and a half.

5. 5

   Strain through a hair sieve into a clean basin and let it cool.

6. 6

   Remove the fat, add lemon peel and juice, egg whites, sugar, cinnamon, and cloves.

7. 7

   Whisk until boiling.

As published

This recipe was extracted from Buckmaster's cookery (1887) by J. C. Buckmaster, page 127. The excerpt below is the record exactly as published.

2 Calf’s Feet. A wine glass of Sherry. ^ a wine glass of Brandy. x inch of a stick of Cinnamon. 2 Eggs. 2 ozs. of Loaf Sugar. 2 Lemons. 4 Cloves. 1. Take two calf’s feet (and if necessary), scald them, and scrape off all the hair. Chop each foot into four pieces. 2. Well wash them in cold water. 3 Place them in a clean stewpan, and cover them with cold water (this is to bleach or whiten the feet). 4, When the contents come to the boil, 5, remove the stewpan to the table ; standing it on a board or piece of paper. 6. Take out the pieces and well wash them in a basin of cold water. 7. Empty the stewpan and Calf's Foot Jelly. 291 well rinse it out. 8. Return the pieces of feet to the stewpan, and add three pints of cold water. 9. Bring the contents of the stewpan to the boil. 10. Skim frequently; this is important. 11. Boil steadily till the liquor is reduced to about a pint and a half ; this will take from four to five hours. 12. Strain through a hair sieve into a clean basin. 13. Throw over the basin a piece of muslin or gauze, and stand it aside until it is perfectly cold ; you have now about a pint and a half of jelly. 14. Carefully remove all the fat. 15. Take a clean cloth and put it into hot water. 16. Wring it and carefully wipe the jelly, so as to remove every particle of grease. 17. Now wipe the jelly lightly with a clean dry cloth. 18. Put two lemons in a clean cloth and thinly peel them with a sharp knife. Be particular not to remove any of the white of the lemon. 19. Put the lemon peel into a stewpan. 20. Squeeze the juice of the two lemons through a strainer into the same stewpan. 21. Take two eggs, break the whites into one basin and the yolks into another. 22. Whip the whites lightly and put them into the stewpan with the broken-up shell of the eggs. 23. Add to the contents of the stewpan three ounces of loaf sugar, one inch of a stick of cinnamon,

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