Showing posts with label calf's feet jelly. Show all posts
Showing posts with label calf's feet jelly. Show all posts

Calf's Feet Jelly - Sweet Dishes - Kosher Recipes And Cooking - Food For Shabbat - Homemade

Calf's Feet Jelly - Sweet Dishes - Kosher Recipes And Cooking - Food For Shabbat - Homemade


CALF’S FEET JELLY.
Boil two feet in two quarts, or five pints of water, till the water has half wasted; strain, and when cold, take off the fat, then put it in the saucepan with lump sugar, lemon juice, and white wine to taste, also a little lemon peel; when simmered a few minutes, throw in the whites of two eggs, and their shells broken, which will have the effect of clarifying the jelly; let it boil about ten minutes after the scum rises, then pour it through a flannel bag or thick cloth, dipping the bag or cloth first into hot water; pass the jelly through it until clear, then pour it into moulds and put them in a cool place to set. One calf’s foot and one cow heel will be more economical than two calfs feet. If fruit is desired to be in the jelly, it must be put in when the jelly begins to stiffen in the mould.

Excerpt From –  The Jewish Manual Practical Information In Jewish And Modern Cookery With A Collection Of Valuable Recipes And Hints Relating To The Toilette By Judith Cohen Montefiore