Maraschino Jelly

Ingredients

• Cut a calf's foot into convenient-sized pieces
• put them into a saucepan in 1qt. of cold water
• the juice and rind of a small lemon
• the whites of two eggs
• loaf sugar to taste

Method

1. 1

   Put the calf's foot into a saucepan in cold water and boil for two minutes; wash in cold water, then simmer gently for two and a half hours, keeping well skimmed.

2. 2

   Strain the liquor into a basin and leave until cold; remove the fat and wipe the top with a cloth dipped in hot water.

3. 3

   Melt the jelly, add the juice and rind of a small lemon, the whites of two whisked eggs, and loaf sugar to taste.

4. 4

   Whisk over the fire until boiling, then strain through a jelly-bag.

5. 5

   Flavour with Maraschino, pour into a mould rinsed with cold water, and stand on ice until firm.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 460. The excerpt below is the record exactly as published.

Maraschino Jelly. — Cut a calf's foot into convenient-sized pieces, put them into a saucepan in cold water, and boil for two minutes ; then wash them in cold water, and again put them into a saucepan in lqt. of cold water ; when boiling, move to the side of the fire and simmer gently for two-hours-and-a-half, keeping well skimmed. Afterwards strain the liquor into a basin, and leave it until quite cold ; take off all the fat, and wipe the top over with a cloth dipped in hot water. Turn the jelly out of the basin, scrape off the sediment, put the jelly into a stewpan, and melt it ; then add the juice and rind of a small lemon, the whites of two eggs that have been well whisked, and loaf sugar to taste

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