Calf's Feet Jelly

Modern cookery for private families · Acton, Eliza · 1845

Source: Modern cookery for private families
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (10)

For the jelly base

four calf’s feet well cleaned and divided
a gallon of water ↝ Water, tap [Tap water]

For flavoring and setting

a bottle of sherry, which should be of good quality
three-quarters of a pound of sugar broken small ↝ Sugar, NFS [Sugars and honey]
the juice of five large or of six moderate-sized lemons ↝ Lemon juice, raw [Fruits and Fruit Juices]
the whites, with the shells finely crushed, of seven eggs, or of more should they be very small ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
The rinds of three lemons, pared exceedingly thin ↝ Lemon, raw [Citrus fruits]
something more than half an ounce of isinglass

For alternative jelly

good orange or raisin wine, instead of sherry ↝ Orange, raw [Citrus fruits]
the juice of three or four oranges, with a small portion of the rind ↝ Cookies, ladyfingers, without lemon juice and rind [Baked Products]

Instructions (12)

Pour a gallon of water over four calf's feet, well cleaned and divided, and let them stew until the liquid is reduced to rather less than two quarts.
If the liquor exceeds two quarts after the flesh has fallen from the bones, reduce it by rapid boiling in a clean uncovered pan over a very clear fire.
When the jelly is perfectly firm and cold, remove the fat and sediment.
Add to the jelly a bottle of good quality sherry.
Add three-quarters of a pound of sugar, broken small.
Add the juice of five large or six moderate-sized lemons.
Add the whites and finely crushed shells of seven eggs (or more if they are very small).
For molding, when the mixture begins to boil and liquid becomes visible through the scum, add something more than half an ounce of isinglass.
The rinds of three lemons, pared exceedingly thin, may be thrown into the jelly a few minutes before it is taken from the fire, or put into the jelly-bag before pouring.
Strain the jelly through a jelly-bag.
If not molding, the jelly may be roughed or served in glasses without isinglass.
The liquid jelly can be used as an ingredient for punch.

Original Text

ANOTHER RECEIPT FOR CALF’S FEET JELLY.

To four calf’s feet well cleaned and divided, pour a gallon of water 463and let them stew until it is reduced to rather less than two quarts; or if, after the flesh has quite fallen from the bones, the liquor on being strained off should exceed that quantity, reduce it by rapid boiling in a clean uncovered pan over a very clear fire. When it is perfectly firm and cold, take it clear of fat and sediment, and add to it a bottle of sherry, which should be of good quality (for poor, thin wines are not well adapted to the purpose), three-quarters of a pound of sugar broken small, the juice of five large or of six moderate-sized lemons, and the whites, with the shells finely crushed, of seven eggs, or of more should they be very small. The rinds of three lemons, pared exceedingly thin, may be thrown into the jelly a few minutes before it is taken from the fire; or they may be put into the jelly-bag previously to its being poured through, when they will impart to it a slight and delicate flavour, without deepening its colour much. If it is to be moulded, something more than half an ounce of isinglass should be dropped lightly in where the liquid becomes visible through the head of scum, when the mixture begins to boil; for if not sufficiently firm, it will break when it is dished. It may be roughed, or served in glasses without this addition; and in a liquid state will be found an admirable ingredient for Oxford, or other punch.

Calf’s feet, 4; water, 1 gallon: to be reduced more than half. Sherry, 1 bottle; sugar, 3/4 lb. (more to taste); juice of 5 large lemons, or of six moderate-sized; whites and shells of 7 eggs, or more if small; rinds of lemons, 3 (for moulding, nearly 3/4 oz. of isinglass): 15 to 20 minutes.

Obs.—An excellent and wholesome jelly for young people may be made with good orange or raisin wine, instead of sherry; to either of these the juice of three or four oranges, with a small portion of the rind, may be added instead of part of the lemons.

Notes

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