Calves'-Foot Jelly or Broth

Ingredients

• 4 calves' feet
• 4 quarts cold water
• 1 cup sugar
• 2 lemons
• 1 pint wine
• 2 inch stick cinnamon
• 1 inch blade mace
• 3 eggs (whites and shells)

Method

1. 1

   Scald the feet, and clean thoroughly.

2. 2

   Split, break the bones, and put them into the cold water.

3. 3

   Heat slowly, and simmer gently until reduced to three pints.

4. 4

   Strain, and when cool remove the fat.

5. 5

   Add the other ingredients except the wine.

6. 6

   Put it over the fire, and stir until hot.

7. 7

   Let it boil five minutes, or till a thick scum has formed.

8. 8

   Set it back on the stove; skim, and add the wine.

9. 9

   Strain through a fine napkin into a shallow dish.

10. 10

    When ready to serve, cut it into blocks, or break it up lightly with a fork.

As published

This recipe was extracted from Mrs. Lincoln's Boston cook book (1884) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 244. The excerpt below is the record exactly as published.

Calves'-Foot Jelly or Broth. 4 calves' feet. 2 inch stick cinnamon. 4 quarts cold water. 1 inch blade mace. 1 cup sugar. 3 eggs (whites and shells). 2 lemons. 1 pint wine

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