Calf's-feet Jelly

A Plain Cookery Book for the Working ... · Francatelli, Charles Elmé · 1852
Source
A Plain Cookery Book for the Working Classes
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (7)
Instructions (11)
  1. Boil two calf's feet in two quarts of water very gently for at least two hours.
  2. At the end of this time the liquid will be boiled down to one half of its original quantity.
  3. Strain the liquid into a pan and leave to cool till the next day.
  4. Scrape and wash off all grease.
  5. Dab a clean cloth all over the surface to absorb any remaining grease.
  6. Put the calf's-foot stock or broth into a very clean saucepan.
  7. Add three ounces of lump sugar, a bit of lemon-peel, the juice of a lemon, a little bruised cinnamon, and half a pint of white wine.
  8. Boil all together for ten minutes.
  9. Skim the mixture.
  10. Strain through a doubled piece of muslin into a basin.
  11. Set the jelly in a very cold place to cool and become firm.
Original Text
No. 191. How to make Calf's-feet Jelly. Boil two calf's feet in two quarts of water very gently for at least two hours; at the end of this time the liquid will be boiled down to one half of its original[86] quantity; it is then to be strained into a pan, and left to cool till the next day. Scrape and wash off all grease, dab a clean cloth all over the surface to absorb any remaining grease, put the calf's-foot stock or broth into a very clean saucepan, add three ounces of lump sugar, a bit of lemon-peel, the juice of a lemon, a little bruised cinnamon, and half a pint of white wine; boil all together for ten minutes, skim, strain through a doubled piece of muslin into a basin; set the jelly in a very cold place to cool and become firm.
Notes
—