Calf’s feet Broth

New system of domestic cookery, forme... · Rundell, Maria Eliza Ketelby · 1806
Source
New system of domestic cookery, formed upon principles of economy, and adapted to the use of private families
Status
success · extracted 5 days ago
Not a recipe
No
Ingredients (9)
broth base
serving
Instructions (10)
  1. Boil two calf's feet in three quarts of water until reduced by half.
  2. Strain the broth and set it aside.
  3. When ready to serve, remove the fat from the broth.
  4. Place a large teacupful of the jelly into a saucepan.
  5. Add half a glass of sweet wine, a little sugar, and nutmeg.
  6. Heat the mixture until it is just about to boil.
  7. Take a small amount of the heated mixture and gradually beat it into the egg yolk.
  8. Add a piece of butter the size of a nutmeg and stir everything together.
  9. Ensure the mixture does not boil after adding the butter and egg yolk.
  10. Grate a bit of fresh lemon peel into the mixture.
Original Text
Calf’s feet Broth. Boil two feet in three quarts of water to half; strain and set it by. When to be used, take off the fat, put a large teacupful of the jelly into a saucepan, with half a glass of sweet wine, a little sugar and nutmeg, and heat it up till it be ready to boil, then take a little of it, and beat by degrees to the yelk of an egg, and adding a bit of butter, the size of a nutmeg, stir it altogether, but do not let it boil. Grate a bit of fresh lemonpeel into it.
Notes
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