Calf’s Feet Jelly

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 12 days ago
Not a recipe
No
Ingredients (9)
Instructions (14)
  1. Boil two calf's feet in five pints of water until the feet are broken and the water is half wasted.
  2. Strain the liquid.
  3. When cold, remove the fat and separate the jelly from the sediment.
  4. Put the jelly into a saucepan with sugar, raisin wine, lemonjuice, and lemonpeel to your taste.
  5. When the flavour is rich, add the whites of five eggs, well beaten, and their broken shells.
  6. Set the saucepan on the fire, but do not stir the jelly after it begins to warm.
  7. Let it boil twenty minutes after it rises to a head.
  8. Pour it through a flannel jellybag, first dipping the bag in hot water to prevent waste and squeezing it dry.
  9. Run the jelly through and through until clear.
  10. Put it into glasses or forms.
Facilitating Clearing of Jelly
  1. When the mixture has boiled twenty minutes, throw in a teacupful of cold water.
  2. Let it boil five minutes longer.
  3. Take the saucepan off the fire, cover it close, and keep it for half an hour.
  4. The jelly will then be clear enough to need only once running through the bag, and much waste will be saved.
Original Text
Calf’s Feet Jelly. Boil two feet in five pints of water till the feet are broken, and the water half wasted: strain it, and, when cold, take off the fat, and remove the jelly from the sediment; then put it into a saucepan, with sugar, raisin wine, lemonjuice to your taste, and some lemonpeel. When the flavour is rich, put to it the whites of five eggs well beaten, and their shells are broken. Set the saucepan on the fire, but do not stir the jelly after it begins to warm. Let it boil twenty minutes after it rises to a head, then pour it through a flannel jellybag; first dipping the bag in hot water to prevent waste, and squeezing it quite dry. Run the jelly through and through until clear; then put it into glasses or forms. 166Observe, that the feet for all jellies should be only scalded to take off the hair; not bought boiled, which is the usual way; but the following mode will greatly facilitate the clearing of jelly: when the mixture has boiled twenty minutes, throw in a teacupful of cold water; let it boil five minutes longer; then take the saucepan off the fire, cover it close, and keep it half an hour: after which, it will be so clear as to need only once running through the bag, and much waste will be saved. Observe, feet for all jellies are boiled so long by the people who sell them, that the nutritious juices are lessened; they should be only scalded to take off the hair. The liquor will require greater care in removing the fat; but the jelly will be far stronger, and, of course, allow more water.
Notes
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