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 pieces and wash them.

2. 2

   Place in a saucepan with cold water, bring to a boil, then simmer for five hours.

3. 3

   Strain the liquid, let it cool overnight, remove grease, and wash the surface.

4. 4

   Melt the stock, add spices, and whisk in egg whites.

5. 5

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

As published

This recipe was extracted from Handbook of practical cookery (1886) by Matilda Lees Dods, page 126. The excerpt below is the record exactly as published.

CALF'S-FOOT JELLY. 191 quarter pound of sugar, one gill of cold water, one ounce of gelatine. Cover the gelatine with Ulilf of the cold water, and let it soak for ten minutes. Put this into a sauce-pan, add ^^ it the sugar with the remainder of the cold water, and snR.ll over the fire until the gelatine and sugar melt. Take the sauce-pan from the fire, and having pressed out the juice of the oranges and lemons and strained it, add this to the contents of the sauce-pan, after which pour the mix- ture 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. Calf's-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 eggs, one half gill of sherry wine, three pints of cold water

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