Calf’s-foot Jelly

Ingredients

• 2 calf’s feet
• 3 pints water
• J pint sherry
• 4 tablespoonfuls brandy
• Juice of 3 lemons
• Rind of 2 lemons
• 3 oz. loaf sugar
• 4 cloves
• ^ inch stick cinnamon
• Whites and crushed shells of 3 eggs

Method

1. 1

   Wash the feet and divide each into 3 or 4 pieces.

2. 2

   Blanch them, then turn into a bowl of cold water; scrape with a knife and wash thoroughly.

3. 3

   Put into a saucepan with 3 pints of cold water.

4. 4

   Bring to boiling point, skimming carefully, then boil very slowly for 5 hours, or till reduced to 1| pints.

5. 5

   Strain through a half sieve, and put aside to cool.

6. 6

   To Clarify the Stock: Remove the fat with a spoon, then wipe the surface of the stock with a clean cloth wrung out of hot water.

7. 7

   All trace of grease must be removed.

8. 8

   Put into a brass or enamel pan the stock and all other ingredients except the sherry and brandy.

As published

This recipe was extracted from Liverpool School of Cookery recipe book (1900) by E. E. Mann, page 27. The excerpt below is the record exactly as published.

Calf’s-foot Jelly. 2 calf’s feet. 3 pints water. J pint sherry. 4 tablespoonfuls brandy. Juice of 3 lemons. Rind of 2 lemons. 3 oz. loaf sugar. 4 cloves. ^ inch stick cinnamon. Whites and crushed shells of 3 eggs

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