Sunday, April 26, 2015

Calf's Foot Jelly

Just in case you have a taste for it...

Adapted from Miss Beecher’s domestic receiptbook: designed as a supplement to her Treatise on domestic economy

Calf’s Foot Jelly

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.

From "Memories in the Kitchen: Bites and Nibbles From 'Bryony'"

All proceeds benefit Big Brothers Big Sisters of Will and Grundy Counties.

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