1969. Calf’s Foot Jelly
This jelly will take two days to make ; the stock
must be made the first day, and the jelly finished
the second.
To Make the Stock
1 ox foot or 2 calf’s feet. 4 or 5 pts. cold water.
Cut the foot or feet into four pieces, splitting the
hoof piece in two. Wash and scrape them well in a
basin of warm water, cutting away any discoloured
parts. Remove all marrow from the bones with a
skewer, and out away the fat from between the
claws. Put the pieces into a lined saucepan with
cold water to cover them, and bring them quickly
to the boil. Pour the water away, rinse the pieces
in clean cold water, and rinse out the saucepan.
This is to blanch the pieces, and to make the stock
a better colour. Return them to the saucepan, and
cover again with cold water — from 4 to 5 pints.
Put the lid on the pan, and simmer slowly from
6 to 7 hours, until the stock is reduced to about
half the quantity. Then strain through a hair
sieve, or a cloth stretched over a colander, into a
basin, and allow the stock to stand until it is quite
cold, when it should be a stiff jelly. The pieoes of
foot may be put on again with cold water to cover
them, and a second stock made if required.
To Make and
1| pts. stock.
1 gill lemon juice.
1 gill sherry.
6 oz. loaf sugar.
3 cloves.
Clear the Jelly
1 inch cinnamon stick.
Rind of 2 lemons.
2 whites and shells of
eggs✪ Calf’s Foot Jelly.
First remove every particle of fat from the top
of the stock, measure it into a saucepan, and add
the other ingredients in the above proportions.
Then follow the directions given for Lemon Jelly
(see above), the jelly stock taking the place of the
gelatine and water.
Notes. — In hot weather, if the stock has not
stiffened sufficiently, it may be necessary to add
a sheet or two of gelatine. On the other hand, if
it is too stiff, it must be diluted with a little water.
The stock itself must always be stiff er than what a
finished jelly should be, so as to allow for the
thinning down with the wine and lemon juice.
The amount of wine used can always be altered.
If less is used, more lemon juice or some orange
juice should be added to make up the amount.
The amount of sugar can also be altered to suit
individual tastes. Sometimes an invalid will ask
for jelly without any, and this will make no differ-
ence in the actual making of it.
Probable cost. Is. dd.
1970. Apple Mould or Jelly (Moule aux Pommes)
2 lbs. apples.
3 oz. sugar. $ pt. water.
Rind of 1 lemon.
f oz. gelatine.
2 table-sps. water.
2 or 3 drops carmine✪ Apple Mould or Jelly (Moule aux Pommes).
Wash the apples and cut them in pieces without
peeling and coring. Put them into a fined stewpan
with the £ pint of water, the thinly peeled rind of
a lemon, and the sugar. Stew until reduced to a
pulp, and then rub through a hair sieve. This
pur6e should measure 3 gills, and if less, the quan-
tity should be made up with warm water. Melt the
gelatine in 2 table-spoonfuls of water, and strain
it into the apple pulp while still warm. Add 2 or 3
drops of carmine, or just enough to give the puree
a pinkish tinge. Mix well, pour into a wet mould
and set aside until cold and firm. Turn out
when wanted, and serve with custard or cream.
Page 706 · 2 recipe records on this page
Presented as published in 1914. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
1969. Calf’s Foot Jelly
This jelly will take two days to make ; the stock must be made the first day, and the jelly finished the second.
To Make the Stock
1 ox foot or 2 calf’s feet. 4 or 5 pts. cold water.
Cut the foot or feet into four pieces, splitting the hoof piece in two. Wash and scrape them well in a basin of warm water, cutting away any discoloured parts. Remove all marrow from the bones with a skewer, and cut away the fat from between the claws. Put the pieces into a lined saucepan with cold water to cover them, and bring them quickly to the boil. Pour the water away, rinse the pieces in clean cold water, and rinse out the saucepan. This is to blanch the pieces, and to make the stock a better colour. Return them to the saucepan, and cover again with cold water — from 4 to 5 pints. Put the lid on the pan, and simmer slowly from 6 to 7 hours, until the stock is reduced to about half the quantity. Then strain through a hair sieve, or a cloth stretched over a colander, into a basin, and allow the stock to stand until it is quite cold, when it should be a stiff jelly. The pieoes of foot may be put on again with cold water to cover them, and a second stock made if required.
To Make and 1| pts. stock.
1 gill lemon juice.
1 gill sherry.
6 oz. loaf sugar.
3 cloves.
Clear the Jelly
1 inch cinnamon stick. Rind of 2 lemons.
2 whites and shells of eggs.
First remove every particle of fat from the top of the stock, measure it into a saucepan, and add the other ingredients in the above proportions. Then follow the directions given for Lemon Jelly (see above), the jelly stock taking the place of the gelatine and water.
Notes. — In hot weather, if the stock has not stiffened sufficiently, it may be necessary to add a sheet or two of gelatine. On the other hand, if it is too stiff, it must be diluted with a little water. The stock itself must always be stiff er than what a
finished jelly should be, so as to allow for the thinning down with the wine and lemon juice. The amount of wine used can always be altered. If less is used, more lemon juice or some orange juice should be added to make up the amount. The amount of sugar can also be altered to suit individual tastes. Sometimes an invalid will ask for jelly without any, and this will make no difference in the actual making of it.
Probable cost. Is. dd.
1970. Apple Mould or Jelly (Moule aux Pommes)
2 lbs. apples.
3 oz. sugar. $ pt. water. Rind of 1 lemon.
f oz. gelatine.
2 table-sps. water.
2 or 3 drops carmine.
Wash the apples and cut them in pieces without peeling and coring. Put them into a fined stewpan with the £ pint of water, the thinly peeled rind of a lemon, and the sugar. Stew until reduced to a pulp, and then rub through a hair sieve. This pur6e should measure 3 gills, and if less, the quantity should be made up with warm water. Melt the gelatine in 2 table-spoonfuls of water, and strain it into the apple pulp while still warm. Add 2 or 3 drops of carmine, or just enough to give the puree a pinkish tinge. Mix well, pour into a wet mould and set aside until cold and firm. Turn out when wanted, and serve with custard or cream.
Records on this page
Calf’s Foot JellyApple Mould or Jelly (Moule aux Pommes)