Calf's Feet Jelly

Title:
Calf's Feet Jelly

Yield:
6 Servings

Categories:
Condiments




Ingredients:





     4    Calf's feet


     1    Stick cinnamon


          Rind of 1 lemon


     4    Beaten egg whites


          Sugar to taste


   1/4 c  White wine


   1/4 c  Lemon juice






 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 till 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 till 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.


 


 The quantities are estimates only.


 


 From: The Culinary Handbook Shared By: Pat Stockett


 


 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini