Calves Feet Jelly

The Art Of Cookery · Hannah Glasse · 1747
Source
The Art Of Cookery
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (7)
For the jelly base
For flavouring and clarification
Instructions (14)
  1. Boil two calves feet in a gallon of water till it comes to a quart.
  2. Strain the liquid and let it stand till cold.
  3. Skim off all the fat cleanly.
  4. Take up the jelly cleanly, leaving any settling in the bottom.
  5. Put the jelly into a sauce-pan with a pint of mountain wine, half a pound of loaf sugar, and the juice of four large lemons.
  6. Beat up six or eight whites of eggs with a whisk, then add them to the sauce-pan.
  7. Stir all together well until it boils.
  8. Let it boil for a few minutes.
  9. Have ready a large flannel bag and pour the mixture into it; it will run through thick.
  10. Pour it through the bag again until it runs clear.
  11. Have ready a large china bason with the lemon-peels cut as thin as possible.
  12. Let the jelly run into the bason with the peels.
  13. The peels will give the jelly a fine amber colour and flavour.
  14. Use a clean filter scoop to fill your glasses.
Original Text
BOIL two calves feet in a gallon of water till it comes to a quart, then strain it, let it stand till cold, skim off all the fat clean, and take the jelly up clean. If there is any settling in the bottom leave it; put the jelly into a sauce-pan, with a pint of mountain wine, half a pound of loaf sugar, the juice of four large lemons, beat up fix or eight whites of eggs with a wisk, then put them into the sauce-pan, and stir all together well till it boils. Let it boil a few minutes. Have ready a large flannel bag, pour it in, it will run through thick, pour it in again till it runs clear, then have ready a large china bason, with the lemon-peels cut as thin as possible, let the jelly run into that bason, and the peels both give it a fine amber colour, and also a flavour; with a clean filter scoop fill your glasses.
Notes
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