739. Jelly Stock

The Modern Housewife · Soyer, Alexis · 1849
Source
The Modern Housewife
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (8)
For the stock
For clarifying the jelly
Instructions (9)
  1. Take two calf’s feet, cut them up, and boil in three quarts of water.
  2. As soon as it boils remove it to the corner of the fire, and simmer for five hours, keeping it skimmed.
  3. Pass through a hair sieve into a basin, and let it remain until quite hard.
  4. Remove the oil and fat, and wipe the top dry.
  5. Place in a stewpan one gill of water, one of sherry, half a pound of lump sugar, the juice of four lemons, the rinds of two, and the whites and shells of five eggs.
  6. Whisk until the sugar is melted, then add the jelly.
  7. Place it on the fire, and whisk until boiling.
  8. Pass it through a jelly-bag, pouring that back again which comes through first until quite clear.
  9. It is then ready for use, by putting it in moulds or glasses.
Original Text · last edited 12 days ago
739. Jelly Stock, made from calf’s feet, requires to be made the day previous to being used. Take two calf’s feet, cut them up, and boil in three quarts of water; as soon as it boils remove it to the corner of the fire, and simmer for five hours, keeping it skimmed, pass through a hair sieve into a basin, and let it remain until quite hard, then remove the oil and fat, and wipe the top dry. Place in a stewpan one gill of water, one of sherry, half a pound of lump sugar, the juice of four lemons, the rinds of two, and the whites and shells of five eggs, whisk until the sugar is melted, then add the jelly, place it on the fire, and whisk until boiling, pass it through a jelly-bag, pouring that back again which comes through first until quite clear; it is then ready for use, by putting it in moulds or glasses.
Notes
—