Calf’s-foot Jelly

Ingredients

• four calf's feet, properly dressed and cleansed
• a gallon of water
• a cupful of boiling water
• ¼ oz. of gelatine
• two large lemons
• three tablespoonfuls of pounded loaf sugar
• a glass of white wine
• the whites and shells of four eggs

Method

1. 1

   Put a gallon of water into a saucepan with the feet, and let them boil very gently until the liquid is reduced to half.

2. 2

   Strain it, and let it stand until stiff.

3. 3

   Remove every particle of fat from it, pouring a cupful of boiling water over it.

4. 4

   Let it boil for twenty minutes, then draw the jelly to the side of the fire and let it stand to settle for twenty minutes longer.

5. 5

   Strain it through a jelly-bag until clear.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 236. The excerpt below is the record exactly as published.

Calf’s-foot Jelly. — Take four calf's feet, properly dressed and cleansed. Put a gallon of water into a saucepan with the feet, and let them boil very gently but continuously until the liquid is reduced to half. Strain it, and let it stand until stiff. Then re- move every particle of fat from it, pouring a cupful of boiling water over it, and placing a piece of blotting- paper on the top after you have taken it off, to insure its being quite free from grease. Remember to leave the sediment behind when you use the stock. Time to boil the feet, six or seven hours. Another way : — A pint and a half of calf's-foot stock put into a sauce- pan with the strained juice and thinly peeled rind of two large lemons, three table-spoonfuls of pounded loaf sugar, a glass of white wine, the whites and shells of four eggs (the whites must be beaten, but not to a froth), and ^4 oz. of gelatine

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