Claret Jelly (from Ox Foot)

Ingredients

• 1 ox foot
• 3 quarts water
• 1½ pints claret
• ½ lb. loaf sugar
• Rind and juice of 2 lemons
• ½ inch cinnamon stick
• 3 cloves
• Whites and shells of 2 eggs

Method

1. 1

   Well wash the ox foot, place it in a large saucepan with the cold water, cover, and when it comes to the boil skim it, and let it boil gently but continuously for 5 hours.

2. 2

   Strain it through a hair sieve and put it aside till next day; take the meat off the foot and use it for stews, fritters, etc.

3. 3

   When set, there should be a stiff jelly; skim the oil carefully off the top and use it to make pastry, or in any other way instead of butter.

4. 4

   Wipe the top of the jelly with a clean cloth and put half of it into a clean stew-pan.

5. 5

   Add the claret, loaf sugar, rind and juice of the lemons, cinnamon, and cloves.

6. 6

   Wash the eggs, whip the whites half stiff, crush the shells, add them to the other ingredients.

7. 7

   Whisk all over the fire till it comes to the boil, stand the pan at the side of the stove for a few minutes, strain the jelly through the jelly-bag or cloth, pour it into a wetted mould and let it get cold.

As published

This recipe was extracted from Dainty dinners and dishes for Jewish families (1907) by May Henry, Kate Halford, page 51. The excerpt below is the record exactly as published.

CLARET JELLY (FROM OX FOOT). 1 ox foot. 3 quarts water. 1£ pints claret. | lb. loaf sugar. Rind and juice of 2 lemons. ^ inch cinnamon stick. 3 cloves. Whites and shells of 2 eggs. Well wash the ox foot, place it in a large saucepan with the cold water, cover, and when it comes to the boil skim it, and let it boil gently but continuously, for 5 hours. Strain it through a hair sieve and put it aside till next day ; take the meat off the foot and use it for stews, fritters, etc. When set, there should be a stiff jelly ; skim the oil carefully off the top and use it to make pastry, or in any other way instead of butter; wipe the top of the jelly with a clean cloth and put half of it into a clean stew-pan. Add the claret, loaf sugar, rind and juice of the lemons, cinnamon, and cloves. Wash the eggs, whip the whites half stiff, crush the shells, add them to the other in- gredients. Whisk all over the fire till it comes to the boil, stand the pan at the side of the stove for a few minutes, strain the jelly through the jelly-bag or cloth (see illustration page 95), pour it into a wetted mould and let it get cold. COCOA-NUT TART. 2 cocoa-nuts. 1 Yolks of 5 eggs. ^ lb. loaf sugar.

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