Jelly, Victorian-style

Earlier today, a BryonySeries fan--by the name of Rose (what else?) posted a link on my personal Facebook page to a Pennsylvania Victorian house for sale, complete with a ghost.

We wound up in a fun little conversation about how she would buy it for me if she had the money, and then I insisted if she did, a visit would be in order. Rose suggested tea and crumpets, and I countered with stuffed pigeons and boiled calves head. She much preferred something sweet.

So, Rose, here it is!

 

CALF'S FOOT JELLY

 

 First published in Miss Beecher’s domestic receiptbook: designed as a supplement to her Treatise on domestic economy. (1850).

 

You can find this recipe, along with the others mentioned in Bryony, in the fundraising cookbook, Memories in the Kitchen: Bites and Nibbles from "Bryony."

 

All cookbook proceeds are donated to Big Brothers Big Sisters of Will and Grundy Counties (www.bbbswillgrundhy.org).

 

Order Memories in the Kitchen: Bites and Nibbles from "Bryony" http://www.bryonyseries.com/Dalton_s_Dry_Goods.html

 

4 nicely cleaned calf’s feet

4 quarts water

3 lemons, peel only

1 pint wine

4 egg whites

3 sticks cinnamon

Sugar, to taste

 
Put feet in water, then let it simmer gently until reduced to 2 quarts, then strain it, and let it stand all night. Then take off all the fat and sediment, melt it, add the juice, lemon peel, wine, eggs, cinnamon, and sugar to your taste. Boil 10 minutes, then skim out the spice and lemon peel, and strain it.