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Calf’s Foot Stock for Jellies

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United Kingdom

Known as a British recipe, with similar versions prepared across other nations.

Ingredients 6 ingredients

  1. Wine
  2. Fruit juice
  3. a quart of water
  4. Must
  5. Stock
  6. Lemon juice
Contains Sulphites Read from the ingredients, not verified. Check labels.

Possible health benefits

General information, not medical advice.

  1. Lemon juice High in vitamin C

    High in vitamin C · 39 mg per 100 g, 48% of the reference intake per 100 g

    • Vitamin C contributes to normal collagen formation for the normal function of blood vessels.
    • Vitamin C contributes to normal collagen formation for the normal function of bones.
    • Vitamin C contributes to normal collagen formation for the normal function of cartilage.
    11 more authorised claims
    • Vitamin C contributes to normal collagen formation for the normal function of gums.
    • Vitamin C contributes to normal collagen formation for the normal function of skin.
    • Vitamin C contributes to normal collagen formation for the normal function of teeth.
    • Vitamin C contributes to normal energy-yielding metabolism.
    • Vitamin C contributes to normal functioning of the nervous system.
    • Vitamin C contributes to normal psychological function.
    • Vitamin C contributes to the normal function of the immune system.
    • Vitamin C contributes to the protection of cells from oxidative stress.
    • Vitamin C contributes to the reduction of tiredness and fatigue.
    • Vitamin C contributes to the regeneration of the reduced form of vitamin E.
    • Vitamin C increases iron absorption.

    Vitamin C, also known as ascorbic acid, is a water-soluble nutrient found in some foods. In the body, it acts as an antioxidant, helping to protect cells from the damage caused by free radicals. NIH fact sheet

    Nutrients per 100 g of “Lemon juice, raw”, USDA FoodData Central.

Claims: EU Register of health claims (Regulation (EU) No 432/2012, © European Union, CC BY 4.0), shown only where the ingredient meets the claim's conditions (Regulation (EC) No 1924/2006). Nutrients: USDA FoodData Central (CC0). Facts: NIH Office of Dietary Supplements (public domain).

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

  1. This is a very easy recipe.
  2. The stock can be used for the foundation of all sorts of sweet jellies, in place of isinglass or gelatine.
  3. It will be stiff, and can be diluted with wine, &c., to the right consistence;
  4. or for a plain jelly, where not much of this sort of liquid is used, water or lemon juice must be employed.
  5. Reference to the other recipes will suggest the methods of using.
  6. For a simple dish, the stock may be diluted with any fruit juice.
  7. It is to be clarified in the ordinary way.
  8. Required : a quart of water to each foot.
  9. The feet are to be properly dressed and cleaned, and put on in the cold water, and boiled very gently until reduced to half.
  10. Then strain and set by until stiff.
  11. Take the grease from the top by pouring a little boiling water over, and remove any that may remain with a cloth dipped in boiling water, or use pieces of blotting paper.
  12. The slock must be taken free of sediment for the jelly.
  13. Allow from five to six hours for the feet to simmer.
  14. Note.
  15. — Should, by any accident, the stock be found too weak in consequence of too much liquid having been added, a little gelatine must he put in at the time of making the jelly.
  16. Test the strength by pouring a little in a saucer and setting on ico.

Plating

Cookware for this recipe

  • Saucepan
  • Sieve