Calves’ Foot Stock for Jelly

Ingredients

• 2 calves' feet
• 1 pint water to each pound

Method

1. 1

   Divide and wash the feet thoroughly, and remove all the fat, put them into a pan with the water cold, bring slowly to the boil and skim thoroughly; simmer very slowly six hours, strain through a wire sieve, allow this to stand 12 hours; remove the fat, and it is ready for the jelly.

2. 2

   It should be very stiff; if not, a little isinglass must be used.

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 STOCK FOE JELLY. 2 calyes’ feet | 1 pint water to each pound

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