Calf’s Foot Jelly

Ingredients

• 1 ox foot or 2 calf’s feet
• 4 or 5 pts. cold water
• 1 gill lemon juice
• 1 gill sherry
• 6 oz. loaf sugar
• 3 cloves
• 1 inch cinnamon stick
• Rind of 2 lemons
• 2 whites and shells of eggs

Method

1. 1

   Cut the foot or feet into four pieces, wash and scrape them well, and remove all marrow.

2. 2

   Put the pieces into a lined saucepan with cold water to cover and bring to a boil.

3. 3

   Pour the water away, rinse the pieces, and return them to the saucepan with fresh cold water.

4. 4

   Simmer slowly for 6 to 7 hours until reduced by half.

5. 5

   Strain through a hair sieve into a basin and allow to cool until it becomes a stiff jelly.

6. 6

   To make the jelly, remove fat from the stock, measure it into a saucepan, and add lemon juice, sherry, sugar, cloves, cinnamon, and egg whites.

7. 7

   Follow the directions for Lemon Jelly.

Nutrition per serving

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 706. The excerpt below is the record exactly as published.

Calf’s Foot Jelly This jelly will take two days to make ; the stock must be made the first day, and the jelly finished the second. To Make the Stock 1 ox foot or 2 calf’s feet. 4 or 5 pts. cold water. Cut the foot or feet into four pieces, splitting the hoof piece in two. Wash and scrape them well in a basin of warm water, cutting away any discoloured parts. Remove all marrow from the bones with a skewer, and out away the fat from between the claws. Put the pieces into a lined saucepan with cold water to cover them, and bring them quickly to the boil. Pour the water away, rinse the pieces in clean cold water, and rinse out the saucepan. This is to blanch the pieces, and to make the stock a better colour. Return them to the saucepan, and cover again with cold water — from 4 to 5 pints. Put the lid on the pan, and simmer slowly from 6 to 7 hours, until the stock is reduced to about half the quantity. Then strain through a hair sieve, or a cloth stretched over a colander, into a basin, and allow the stock to stand until it is quite cold, when it should be a stiff jelly. The pieoes of foot may be put on again with cold water to cover them, and a second stock made if required. To Make and 1| pts. stock. 1 gill lemon juice. 1 gill sherry. 6 oz. loaf sugar. 3 cloves. Clear the Jelly 1 inch cinnamon stick. Rind of 2 lemons. 2 whites and shells of eggs

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