Orange Calf's Feet Jelly

Ingredients

• one pint of calf's feet stock
• half a pint of strained orange-juice
• the juice of two lemons
• the whites of three eggs
• the thin rinds of two oranges
• one lemon
• half a teaspoonful of isinglass
• four ounces of sugar in lumps

Method

1. 1

   Mix stock with orange juice, lemon juice, egg whites, rinds, isinglass, and sugar.

2. 2

   Stir gently over heat until mixed, then let simmer.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1023. The excerpt below is the record exactly as published.

the whites of the eggs beaten to a firm froth. Pour the mixture into small buttered moulds, sift pow- dered sugar over the biscuits, and bake in a slow oven for about ten minutes. Probable <-ost. Is. 3d. Orange Bisctlits (another way) — To be used as a Stomachic— Boil the rinds of Seville oranges in two or three waters, until they are quite tender and most of the bitterness is gone. Drain well, weigh them, mince finelj', and pound them in a mortar with an equal weight of powdered sugar ; spread the paste out thinly on a dish, and place it in the sun, or in some wai-m place, to dry. TNTien the upper part Ls stiff, stamp the mLxture out into 31 small shapes, turn these carefully over, and dry the under side. These biscuits should be stored between layers of paper in a tin box. Time, two hours to boil the rinds. Probable cost, oranges. Id. each. Orange Brandy. — Take the thin rinds of six Seville oranges. Put into a stone jar, and pour over them half a pint of the strained juice of the oranges and two quarts of French brandy. Let them remain for three days, then add a pound and a quarter of loaf sugar — broken, not powdered — and stir the liquid until the sugar is dissolved ; let it stand imtil the next day, strain through filtering paper until quite clear, pour it into bottles, and cork securely ; the longer orange brandy is kept the better it is. This liquem- should be made in March. Probable cost. Is., exclusive of the brandy. Sufficient for five pints of orange brandy. Orange Brandy (another way). — Put half a dozen whole Seville oranges into a jar, pour over them four pints of French brandy, and let them infuse for twenty-eight days. Filter the liquid until it is quite clear, then put with it ten ounces of loaf sugar in lumps, and stir two or three times a day until the sngar is dissolved; strain again, put the liqiud into bottles, and cork securely. This liqueur will improve with keeping. Probable cost, lOd., ex- clusive of the brandy. Sufficient for two quarts of orange brandy. Orange Butter. — Blanch one ounce of sweet almonds, and pound them in a mortar to a smooth paste. Mix with them the yolks of three hard-boiled eggs, one ounce of pounded and sifted sugar, two ounces of fresh butter, and a spoonful or two of orange-flower water. Rub the butter through a colander, and serve it with sweet or plain biscuits. Time, ten minutes to boil the eggs. Probable cost, 6d. Sufficient for half a pound of biscuits. Orange Cake. — Blanch two oimces of sweet almonds, and pound them in a mortar with a little white of egg ; mix with them two ounces of powdered sugar, two well-beaten eggs, and the yolks of two hard-boiled ones which have been made smooth with the back of a wooden spoon. Slice four ounces of fresh butter into six ounces of flour, add the almond mixture and two or three spoonfuls of milk, enough to make a firm paste. Poll this out in a round form, about a quarter of an inch thick, and ornament the edge with a thick twist, made of the trimmings of the pastry. Bake on buttered paper in a moderate oven imtil the cake is lightly browned, and when nearly cool spread upon it a mixture made as follows:- — Beat thoroughly the yolks of four eggs and the white of one. Rub two ounces of loaf sugar upon the yellow rind of two oranges ; crush the sugar to powder, and mix it with the eggs. Add the strained juice of the oranges, and stir the mixture over the fire until it begins to thicken. When it is nearly cool, add two tea-spoonfuls of powdered sugar and the well- whisked whites of two eggs. Before serving, an orange peeled and quartered may be laid upon the cake in the form of a star. This cake OKA ( i'^ ) ORA is very good •when made of ordinary pastry. Time, about half an hour to bake the cake. Probable cost, Is. 6d. Sufficient for live or six persons. Orange Cakes. — Peel some Seville oranges. Weigh the rinds, and boil them in two or three waters until they can be easily pierced with a for.k. Drain the water from them, and jjound them in a mortar with double their weight in powdered sugar, and the pulp and juice of the oranges, which must have been carefully freed from skin and seeds. Beat the mixture thoroughly; if it is too thick, let it stand a few hours, drop it upon buttered tins in small rounds, and dry these in a cool oven. Orange cakes should be kept in layers between sheets of writing-paper, and stored in a cool dry place. Time, two hours to boil the orange linds. Probable cost, Seville oranges, Id. or l^d. each. Orange Calf's Feet Jelly.— Take one pmt of calf's feet stock, carefully freed from fat and sediment, mix with it half a pint of strained orange-juice, the juice of two lemons, the whites and crushed shells of three eggs, the thin rinds of two oranges and one lemon, half a tea- spoonful of isinglass, and foirr ounces of sugar in lump

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