The encyclopædia of practical cookery

(2) Bone six feet and put them in a stockpot with lgall. of water ; when it boils, skim, move to the side of the fire, and let it simmer for ten hours, adding occasionally a little more water ; strain through a hair sieve into a large basin, and let it be till the next day ; skim off the fat, and put the jelly to clarify in a stewpan with Hlb. of loaf sugar, six cloves, 1 dessert-spoonful of coriander - seeds, foz. of whole cinnamon, the juice of six lemons, and i bottle of Madeira. Stand the stewpan on the fire, whip four whites and one whole egg with a little drop of water; whisk in lqt. of the jelly, then turn all into the stewpan containing the remainder of the jolly and whip till it boils. Put a flat lid on the stewpan, with some live coals on the top, and let the jelly simmer for twenty minutes. Put the rind of three lemons in a jelly-bag, strain the jelly through two or three times until perfectly clear, then turn it into moulds, and keep in a cold place, or pack in ice until it sets. This jelly can be used for many purposes. (3) Cut a set of Calf’s Feet into pieces, put them in a stone jar with lqt. of milk, 5 pints of water, a handful of hartshorn shavings, £oz. of isinglass, and a small quantity of mace. Cover the jar with brown paper, tie it down securely, and put it in the oven. When cooked, strain the jelly through a fine hair sieve, leave it until cold, then skim off the fat. Use when required. (4) Thoroughly wash four Calf’s Feet in plenty of cold water, trimming off all defective portions, and carefully removing all the hairs ; put them over the fire in a thick saucepan with 2galls. of cold water, 1 piled teaspoonful of salt, a dozen whole cloves, lin. of stick cinnamon, and the yellow rind of one lemon cut very thin. Place the saucepan where its contents will boil very slowly ; remove all scum as it rises, and continue the boiling until there are only about 2qts. of the broth remaining in the saucepan. By this time the Calf’s Feet will have become almost gelatinous from the prolonged boiling, and the broth will be in good condition to make the jelly. Strain the broth, and cool it, in order to remove the fat. After the broth from the Calf’s Feet is quite cold, it will present the appearance of a cloudy, whitish, opaque jelly; it must then be clarified and flavoured as follows: For 2qts. of the unclarified jelly, put into a thick saucepan the whites and shells of four eggs, 2 table-spoonfuls of cold water, and the yellow rinds of two lemons cut very thin. Mix these ingredients for a moment, breaking the egg shells ; then add lib. of white sugar, the cold jellied broth, place the saucepan over the fire, and occasionally stir its contents until they begin to boil ; then place it where the jelly will boil gently until it looks as clear as wine under the scum of egg which rises to the surface. Put into a large bowl lqt. of sherry and the strained juice of four lemons ; set a colander over the bowl, For details respecting Culinary Processes, Utensils, Sauces, &c., referred to, see under their special heads. Calf — continued.