Calf's-Foot Jelly

Ingredients

• four calf's-feet
• two gallons of cold water
• one heaping teaspoonful of salt
• a dozen whole cloves
• an inch of stick-cinnamon
• the yellow rind of one lemon
• the whites of four eggs
• two tablespoonfuls of cold water
• one pound of white sugar
• a quart of good sherry
• the strained juice of four lemons

Method

1. 1

   Wash calf's feet and boil with water, salt, cloves, cinnamon, and lemon rind until reduced to two quarts.

2. 2

   Strain and cool to remove fat.

3. 3

   Clarify with egg whites, sugar, and lemon rind, then boil until clear.

4. 4

   Strain through a towel and cool in cups or moulds.

As published

This recipe was extracted from Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 274. The excerpt below is the record exactly as published.

CALF'S-rOOT JELLY. As the following recipe is very explicit, and has been re- peatedly tested, the fact that it has been published several times does not make it seem necessary to change it in any way. Thoroughly wash four calf 's-feet in plenty of cold water, trimming off all defective portions, and carefully removing all the hairs ; put them over the fire in a thick saucepan with two gallons of cold water, one heaping teaspoonful of salt, a dozen whole cloves, an inch of stick-cinnamon, and the yellow rind of one lemon cut very thin ; place the sauce- pan where its contents will boil very slowly ; remove all scum as it rises, and continue the boiling until there are only about two quarts of the broth remaining in the saucepan ; by this time the calf 's-feet will have become almost gelatin- ous from the prolonged boiling, and the broth will be in good condition to make the jelly ; strain the broth, and cool it, in order to remove the fat. After the broth from the $16 PRACTICAL AMERICAN COOKERY. calf s-feet is quite cold, it will present the appearance of a cloudy, whitish, opaque jelly; it must then be clarified and flavored as follows : For two quarts of the unclarified jelly, put into a thick saucepan the whites and shells of four eggs, two tablespoonfuls of cold water, arid the yellow rinds of two lemons cut very thin; mix these ingredients for a moment, breaking the egg-shells ; then add one pound of white sugar, and the cold jellied broth ; place the saucepan over the fire, and occasionally stir its contents until they begin to boil ; then place it where the jelly will boil gently until it looks as clear as wine under the scum of egg which rises to the surface ; put in a large bowl a quart of good sherry and the strained juice of four lemons

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