Calf's Feet Jelly
Yield
6 servingsPrep
20 minCook
1 hrsReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
calf's foot
|
* |
| 1 | stick |
cinnamon
|
*
|
| 1 | each |
lemon zest
|
*
|
| 4 | each |
egg whites
beaten |
*
|
| 1 | x |
sugar
to taste |
*
|
| ¼ | cup |
white wine
|
*
|
| ¼ | cup |
lemon juice
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
calf's foot
|
* |
| 113 | g |
cinnamon
|
*
|
| 1 | each |
lemon zest
|
*
|
| 4 | each |
egg whites
beaten |
*
|
| 1 | x |
sugar
to taste |
*
|
| 59 | ml |
white wine
|
*
|
| 59 | ml |
lemon juice
|
|
Directions
Raw cleaned calf's feet chopped up, put to boil in cold water with a stick of cinnamon and the rind of a lemon, boiled until soft, and the liquor well reduced, strain, allowed to get cold, then all fat and skimmings removed, the liquor which should have become like jelly then put back into a bright kettle with some beaten whites of eggs, sugar to taste, little white wine and lemon juice, brought slowly to the boil without stirring, then allowed to simmer until the coagulation turns a grey color, about twenty minutes.
Then strained and restrained through a jelly bag; when nearly cool, filled into glasses or molds, and served when set and cold.
The hoof is split with a knife, then treated the same as calf's head; when done, the bones removed, and the meat pressed between boards.
