Cleared Calves Feet Jelly

The Art of Cookery Made Easy and Refined · Mollard, John · 1802
Source
The Art of Cookery Made Easy and Refined
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (15)
Jelly base
Seasoning and clarification
Flavor alternatives (if seville oranges not in season)
Instructions (12)
  1. Take scalded calves feet, chop them into pieces.
  2. Put them into a pot with plenty of water to cover them.
  3. Boil them gently four or five hours.
  4. Strain the liquor and preserve it till the next day in order that it may be quite stiff.
  5. Then take off the fat.
  6. Wash it with warm water to make it perfectly clean.
  7. Put it into a stewpan.
  8. Set it over a fire and when it is dissolved season it well to the palate with lemon and seville orange juices, white wine and sugar, a piece of lemon peel, cinnamon, and coriander seeds whole, (or add a few drops of liquid of colour if thought requisite).
  9. Whisk into it plenty of whites of eggs, a few yolks, and some shells.
  10. Let it boil gently a quarter of an hour.
  11. Run it through a fine flannel bag several times till quite bright.
  12. When it is nearly cold fill the shapes, which should be very clean and wiped dry.
Original Text
Cleared Calves Feet Jelly. Take scalded calves feet, chop them into pieces, put them into a pot with plenty of water to cover them, boil them gently four or five hours, strain the liquor, and preserve it till the next day in order that it may be quite stiff. Then take off the fat, and afterwards wash it with warm water to make it perfectly clean; after which put it into a stewpan, set it over a fire, and when it is dissolved season it well to the palate with lemon and seville orange juices, white wine and sugar, a piece of lemon peel, cinnamon,[188] and coriander seeds whole, (or add a few drops of liquid of colour if thought requisite). Then whisk into it plenty of whites of eggs, a few yolks, and some shells. Let it boil gently a quarter of an hour, run it through a fine flannel bag several times till quite bright, and when it is nearly cold fill the shapes, which should be very clean and wiped dry. N. B. When seville oranges are not in season, orange flower water may be added, or (if approved) syrup of roses or quinces. Old hock or madeira wine will make it of the best quality.
Notes
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