Jelly, Ox Foot
From The handy dictionary of cookery, 1890
Strain near the fire to prevent setting.
Presented as published in 1890. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The handy dictionary of cookery (1890) by Mary A. Everard, page 58. The excerpt below is the record exactly as published.
Jelly, Ox Foot. Wash an ox foot thoroughly well ; divide it at the joints, put it into cold water, bring it to the boil, throw away the water ; wash it again, cover with clean fresh water ; simmer it slowly six hours, strain and allow it to get cold. Remove all the fat by means of an iron spoon dipped into hot water ; rub the surface over with a clean towel also dipped into hot water to remove every particle of fat. If there is any fat left on it the jelly will not be clear. Put the stock into a pan with the whites and shells of two eggs, half a pound of loaf sugar, the rind and juice of five lemons
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