Calf's Foot Stock For Jelly
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United Kingdom
Known as a British recipe, with similar versions prepared across other nations.
Ingredients 2 ingredients
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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- Bouillon de Pieds de Veau pour Gelee).
- 2 calf's feet I 1 pint water to each pound Divide and wash the feet well and remove all the fat, put into a pan with the water cold, bring slowly to the boil and skim thoroughly ;
- simmer very slowly 6 hours, strain through a wire sieve, allow to stand 12 hours;
- remove the fat, and it is ready for the jelly.
- It should be stiff enough to stand ;
- if not, a little isinglass must be used.
Plating
Cookware for this recipe
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Saucepan
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Slotted spoon
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Sieve