Calves’ Foot Savory Jelly

Ingredients

• 2 calves’ feet
• $ lb. of veal or the bones of a fowl
• 1 onion
• Eggs
• Water
• Lemon rind
• Salt
• A few peppercorns
• Liebig Co.’s extract of meat

Method

1. 1

   Divide and wash the feet, remove fat, weigh with veal, put in a pan with water, bring to boil, skim, add onion, peppercorns, and salt, simmer for six hours.

2. 2

   Strain, when cold remove fat.

3. 3

   To clear jelly, add egg whites and shells, stir till boiling, cover, let stand, strain, add extract of meat and salt if necessary.

As published

This recipe was extracted from Domestic and economical cookery recipes (1897) by Lillie Richmond, page 79. The excerpt below is the record exactly as published.

CALVES’ FOOT SAVORY JELLY. INGREDIENTS. 2 calves’ feet $ lb. of veal or the bones of a fowl 1 onion Eggs Water Lemon rind Salt A few peppercorns Liebig Co.’s extract of meat

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