Calves’ Foot Jelly. No. 2.

The Lady's Own Cookery Book, and New ... · Bury, Charlotte Campbell, Lady · 1840
Source
The Lady's Own Cookery Book, and New Dinner-Table Directory;: In Which will Be Found a Large Collection of Original Receipts. 3rd ed.
Yield
1.0 quart
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (7)
Instructions (5)
  1. Boil four calves’ feet in three quarts of water for three or four hours, or till they will not hold together, now and then skimming off the fat.
  2. The liquor must be reduced to a quart.
  3. When you have quite cleared it from the fat, which must be done by papering it over, add to it nearly a bottle of white wine, sherry is the best, the juice of four or five lemons, the peel also pared very thin, so that no white is left on it, and sugar to your taste.
  4. Then beat up six whites of eggs to a stiff froth, and with a whisk keep stirring it over the fire till it boils.
  5. Then pour it into the jelly-bag, and keep changing it till it comes clear.
Original Text
Calves’ Foot Jelly. No. 2. Boil four calves’ feet in three quarts of water for three or four hours, or till they will not hold together, now and then skimming off the fat. The liquor must be reduced to a quart. When you have quite cleared it from the fat, which must be done by papering it over, add to it nearly a bottle of white wine, sherry is the best, the juice of four or five lemons, the peel also pared very thin, so that no white is left on it, and sugar to your taste. Then beat up six whites of eggs to a stiff froth, and with a whisk keep stirring it over the fire till it boils. Then pour it into the jelly-bag, and keep changing it till it comes clear. This quantity will produce about a quart of jelly strong enough to turn out of moulds.
Notes
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