Calves' Feet Jelly
From Soyer's standard cookery, 1912
Serves 9
The jelly can be used as required.
Presented as published in 1912. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 205. The excerpt below is the record exactly as published.
Calves' Feet Jelly. Take five pounds of shin of beef, and soak for six hours in cold water. Take also four calves' feet, split in two, and blanch for three minutes in boiling water. Place the beef and calves' feet in a stewpan, cover well with water and slowly boil for five hours. If necessary the strength of the jelly may be in- creased by the addition of half a bullock's foot, blanched as above, but usually the calves' feet alone are strong enough. While boiling keep skimming and see that the pot is always kept quite full with boiling water, otherwise it is impossible to extract all the nutriment from the meat. In ordinary house- holds this is rarely understood for it is a point seldom taught. When quite boiled, strain off the liquor by passing through a muslin strainer into a large bowl. Place this in a cool place where air can pass all round. Next day skim off the fat which will be found floating above the jelly. This done, a piece of paper laid on top of the jelly will absorb any fat left after skimming. The jelly is now ready for use as required. If a sweet jelly is desired, dissolve one pound of sugar, and, with the juice of six lemons, add to the stock together with a good- sized glass of Madeir
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.