Calves’ Foot Jelly

Ingredients

• 1 quart calves' foot stock
• Bind and juice of 3 lemons
• 6 oz. lump sugar
• Whites and shells of 3 eggs
• A little isinglass if required
• 2 inches cinnamon stick
• 2 cloves
• 1 pint sherry
• 1 pint brandy

Method

1. 1

   Put the stock, lemons, cinnamon, cloves, and sugar into a saucepan, beat the shells and eggs in two tablespoonfuls of water, add to the other ingredients, stir occasionally until the jelly boils; let it boil well up until it reaches the top of the saucepan, draw on one side and let it stand 10 minutes, pour through the jelly bag, or a linen cloth, one quart of boiling water, then the jelly.

2. 2

   The first little drop of jelly may require pouring back through the bag; add the sherry and brandy to the jelly in the bag, pour into small moulds, set in a cool place until quite firm, dip in lukewarm water, and turn out as required.

As published

This recipe was extracted from Domestic cookery (1886) by H. M. Young, page 63. The excerpt below is the record exactly as published.

CALVES’ FOOT JELLY. 1 quart calves’ foot stock Bind and juice of 3 lemons 6 oz. lump sugar Whites and shells of 3 eggs A little isinglass if required 2 inches cinnamon stick 2 cloves i pint sherry i pint brandy

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