Calf’s Foot Jelly

The pudding and pastry book · Douglas, Elizabeth · 1903
Source
The pudding and pastry book
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (8)
Instructions (12)
  1. Clean the calf’s feet thoroughly.
  2. Boil them in the water until it is reduced to half the original quantity. This will take about eight hours.
  3. Skim occasionally.
  4. Pour into a large basin.
  5. Set aside for twelve hours.
  6. Remove the fat very carefully.
  7. Put back into a large pan, being careful to keep back the dregs.
  8. Add the sugar whisked up with the whites, the juice of the lemons, the grated rind of one, and the spice.
  9. Let it boil for ten minutes.
  10. Skim.
  11. Add the wine and boil up again for two minutes.
  12. Strain through a jelly bag two or three times, and keep in a cold place.
Original Text
Calf’s Foot Jelly 4 calf’s feet 4 quarts water 1 pint wine or water 1 lb. crushed lump sugar 4 whites of eggs 2 lemons ¹⁄₂ stick cinnamon 1 tea-spoon grated nutmeg Clean the calf’s feet thoroughly. Boil them in the water until it is reduced to half the original quantity. This will take about eight hours. Skim occasionally. Pour into a large basin. Set aside for twelve hours. Remove the fat very carefully. Put back into a large pan, being careful to keep back the dregs. Add the sugar whisked up with the whites, the juice of the lemons, the grated rind of one, and the spice. Let it boil for ten minutes. Skim. Add the wine and boil up again for two minutes. Strain through a jelly bag two or three times, and keep in a cold place.
Notes
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