Calf’s-foot Jelly
A historical recipe from A guide to modern cookery, by Escoffier, A. (Auguste) (1907).
A historical recipe
A guide to modern cookery, by Escoffier, A. (Auguste) (1907). Project Gutenberg eBook #71395.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
France
Known as a French recipe, with similar versions prepared across other nations.
Ingredients 2 ingredients
- one and three-quarters pints of water apiece
- eight oz. of sugar
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
Method
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- Take some fine soaked and blanched calves’ feet, and set them to cook in one and three-quarters pints of water apiece.
- Skim as thoroughly as possible;
- cover, and then cook very gently for seven hours.
- This done, strain the cooking-liquor and clear it of all grease;
- test its strength, after having cooled a little of it on ice;
- rectify it if necessary with sufficient filtered water, and once more test it by means of ice.
- Per quart of calf’s-foot jelly, add eight oz.
- of sugar, a mite of cinnamon, half the rind of an orange and lemon, and all their juice.
- For the clarification, proceed as directed hereafter.
Plating
Cookware for this recipe
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Saucepan
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Slotted spoon
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Sieve