Wine Jelly from Calves' Feet

Ingredients

• Two Calves' Feet
• Two Lemons
• Two Eggs
• Three ounces of Loaf Sugar
• Four Cloves
• One inch of Cinnamon
• One wineglassful of Sherry
• Half a wineglassful of Brandy

Method

1. 1

   Chop each foot into four pieces, wash them well in cold water, and blanch them; put the feet in a stewpan with five pints of cold water.

2. 2

   Let this boil gently for five hours, skimming it carefully; then strain it through a hair-sieve into a basin to set.

3. 3

   When this jelly stock is quite cold, dip a clean cloth into hot water and wipe every particle of grease off the stock.

4. 4

   Squeeze the juice of the lemons through a strainer into a stewpan, add the lemon-peel, the whites of the eggs, slightly whipped, the egg-shells crushed, the sugar, cinnamon, and cloves.

Nutrition per serving

As published

This recipe was extracted from High-class cookery recipes (1897) by Edith Nicolls Clarke, page 72. The excerpt below is the record exactly as published.

Wine Jelly from Calves' Feet. Ingredients, Two Calves' Feet. Two Lemons. Two Eggs. Three ounces of Loaf Sugar. Four Cloves. One inch of Cinnamon. One wineglassful of Sherry. Half a wineglassful of Brandy

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