Ox-Foot Jelly

Ingredients

• One Ox-foot
• One gill of Lemon-juice
• Quarter of a pound of lump Sugar
• Two whites and shells of Eggs
• Three Cloves
• Small piece Cinnamon
• The peel of one Lemon

Method

1. 1

   Well wash and cut the foot into three pieces, put them into a saucepan well covered with cold water; bring to the boil, and skim.

2. 2

   Stew gently for eight hours; strain into a basin.

3. 3

   When the jelly is cold, carefully skim off the fat; dip a cloth in hot water and wipe off every particle of fat.

4. 4

   Put the stock into a stewpan, with the rind and juice of the lemon, sugar, spices, whites and shells of egg.

5. 5

   Whisk over the fire till the jelly reaches boiling point, then partly cover it with the lid, and let it gently simmer for twenty minutes.

6. 6

   Strain till clear through a kitchen cloth, then pour the jelly into a mould till set.

Nutrition per serving

As published

This recipe was extracted from Artizan recipes (1896) by Clarke, Charles Mrs, page 63. The excerpt below is the record exactly as published.

Ox-Foot Jelly. Ingredients. One Ox-foot. One gill of Lemon-juice. Quarter of a pound of lump Sugar. Two whites and shells of Eggs. Spices. Three Cloves. Small piece Cinnamon. The peel of one Lemon

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