Calves-Foot Jelly

Ingredients

• 2 calves’ feet
• 5 pints of water
• 1 ozs. of loaf sugar
• ^ pint of sherry
• Rind and juice of 3 lemons
• Whites of 3 eggs

Method

1. 1

   Clean the feet thoroughly and cut them in pieces; put in a saucepan with five pints of water, let it come to the boil, then simmer for five hours until reduced to one quart.

2. 2

   Strain into a basin, and when cold it should be a stiff jelly.

3. 3

   Take off the fat, and wipe the top of the jelly with a cloth dipped in hot water.

4. 4

   Put it in a saucepan with the other ingredients, whisk until it commences to boil, then let it simmer for twenty minutes, and strain until clear.

As published

This recipe was extracted from Domestic and economical cookery recipes (1897) by Lillie Richmond, page 60. The excerpt below is the record exactly as published.

CALVES-FOOT JELLY. INGREDIENTS. 2 calves’ feet | 5 pints of water Clean the feet thoroughly and cut them in pieces ; put in a very clean saucepan with five pints of water, let it come to the boil, then allow it to simmer for five hours, until reduced to one quart. All scum should be taken off as it rises. Strain into a basin, and when quite cold should be a stiff jelly. Take off all the fat, and wipe the top of the jelly with a cloth dipped in hot water. Put it in a saucepan with the following ingredients : — (1 ozs. of loaf sugar ^ pint of sherry Rind and juice of 3 lemons Whites of 3 eggs

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