CALF'S-FOOT JELLY, WITH WINE

The modern cook · Charles Elmé Francatelli · 1846

Source: The modern cook
Status: success · extracted 11 days ago
Not a recipe: No

Ingredients (10)

four calf's feet
two pounds of loaf sugar
a pint of sherry
two glasses of brandy
twelve cloves
a stick of cinnamon
the rind of four lemons peeled very thin, and without any of the pith
the whites of six eggs
two whole eggs whipped up with a little cold water, and the bruised shells
the juice of eight lemons

Instructions (21)

Split four calf's feet, break up the bones, and put the whole into a gallon-sized stewpan or stock-pot.
Fill the stewpan with cold water and set it on the fire to boil.
Remove the scum as it rises to the surface.
When the stock has been thoroughly skimmed, set it down by the side of the fire to continue gently boiling for about five hours.
Strain the stock off through a sieve into a basin or pan, and set aside in a cool place until it has become firm.
Scrape the grease off the surface with a spoon.
Throw a little boiling water over it to wash away any remaining grease.
Wipe the stock with a clean cloth and put into a stewpan to melt over the fire.
Add two pounds of loaf sugar, a pint of sherry, two glasses of brandy, twelve cloves, a stick of cinnamon, and the rind of four lemons peeled very thin, and without any of the pith.
Pour in the whites of six eggs and two whole eggs whipped up with a little cold water, and the bruised shells.
Whip this well together over the fire.
When it is near boiling, throw in the juice of eight lemons.
Stir the jelly with the whisk for a minute or so.
Set the stewpan down by the side of the fire.
Put on the lid with some live embers upon it.
Allow the jelly to stand by the side of the stove-fire for a quarter of an hour longer, to settle the eggs.
Throw the jelly into a jelly-bag fixed on a stand, ready with a basin placed under, to receive it as it passes through the bag.
Continue pouring the jelly back again through the bag several times, until it runs quite bright and clear.
Cover over the stand with a cloth, and leave the jelly to run until the whole is passed.
This kind of jelly may either be served in glasses, or set in moulds imbedded in rough ice.
When it has become quite firm, dip the mould in hot water, wipe it, and then turn the jelly out carefully on its dish.

Original Text

CALF'S-FOOT JELLY, WITH WINE.
SPLIT four calf's feet, break up the bones, and put the whole into a gallon-sized stewpan or stock-pot; then fill it up with cold water, and set it on the fire to boil; remove the scum as it rises to the surface, and when the stock has been thoroughly skimmed, set it down by the side of the fire, to continue gently boiling for about five hours. The stock must then be strained off through a sieve into a basin or pan, and set aside in a cool place until it has become firm. The grease should be scraped off the surface with a spoon, and a little boiling water thrown over it, in order to wash away any that may remain; it should then be wiped with a clean cloth and put into a stewpan to melt over the fire. Next, add two pounds of loaf sugar, a pint of sherry, two glasses of brandy, twelve cloves, a stick of cinnamon, the rind of four lemons peeled very thin, and without any of the pith, as this is bitter; then pour in the whites of six eggs and two whole eggs whipped up with a little cold water, and the bruised shells; whip this well together over the fire, and when it is near boiling, throw in the juice of eight lemons, stir the jelly with the whisk for a minute or so, and then set the stewpan down by the side of the fire; put on the lid with some live embers upon it, and allow the jelly to stand by the side of the stove-fire for a quarter of an hour longer, to settle the eggs. Next, throw the jelly into a jelly-bag fixed on a stand, ready with a basin placed under, to receive it as it passes through the bag, continuing pouring the jelly back again through the bag several times, until it runs quite bright and clear; then cover over the stand with a cloth, and leave the jelly to run until the whole is passed.
This kind of jelly may either be served in glasses, or set in moulds imbedded in rough ice; when it has become quite firm, dip the mould in hot water, wipe it, and then turn the jelly out carefully on its dish.

Notes

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