Cassell's dictionary of cookery

Dissolve one pint of calf's foot apple jelly (see CaK's Foot Apple Jelly), and pour about a quarter of it into an earthenware mould ; let it nearly set, then arrange, as tastefully as possible, fine fresh bunches of white and red currants, strawberries, cherries, raspberries, or any fruit that can be had. If fresh fruits are not in season, any fruits which have been preserved whole may be used instead, such as peaches, plums, or apricots. Add the jelly and the fruit gradually before more is put in. Set it in a cool place, and when stiff, it may be tinned out. Probable cost, lOd. per pint mould. Time to set, twelve hours. Calf's Foot Jelly of Four Fruits (another way). — Put two pounds of fresh fruit (made up half of red currants and the other half of mixed cherries, strawberries and raspberries) into an earthenware jar, cover it closely, then place it in a saucepan, filled three parts with cold water ; let it simmer very gently over a moderate fire for half an hour ; then pour the contents into a jelly-bag, and let the juice droj) from it, but do not squeeze it. Proceed as for calf's foot apple jelly, substituting the juice of the four fruits for apple juice, and omitting the brandy. Time to set, twelve hours. Probable cost. Is. per pint. Sufficient, a pint and a half of jelly for five or six persons. Calf's Foot Jelly, Orange.— Put a A quart of strong calf's feet stock into a saucepan with a pint of the strained juice of oranges, the juice of two lemons, a quarter of a pound of sugar, on which the rinds of the lemons have been rubbed, half an ounce of melted isinglass, and the whites and crushed shells of five eggs. Proceed as for calf's foot jelly, Three or four grains of saffron will improve the appearance of the dish. If it is preferred, the mould may be filled with alternate layers of jelly and quartered oranges, as directed in a previous recipe. Time to set, two hours with ice, ten or twelve without it. Probable cost. Is. per pint. Sufficient, a pint and half mould for five or six persons. Calf's Foot Mould.— A relishing breakfast dish may be made of the meat of calf's feet after they have been boiled for jelly, broth, stock, &c. Take out all the bones, and Cut the meat of one foot into small pieces, mixing with it the juice and rind of a lemon, a small onion finely minced, and flavouring it with salt, cayenne, and powdered cinnamon. Put it into a saucepan with a piece of butter the size of an egg, stir it over the fire for about ten minutes, and pour it into a mould. Probable cost of a calf's foot, 4d. to 8d. Sufficient for a small breakfast dish. Calfs Foot, Roasted.— Boil two calf's feet for one hour and a half, then take them out of the saucepan, drain the water from them, tie them together, and fasten them on a spit. Baste freely with a little broth, which has not been cleared from fat, and when they have been before the fire about half an hour, dredge them with flour, baste with butter, and allow them to remain until they are nicely browned. When sufficiently cooked, place them on a hot dish, and pour round them a little brown sauce flavoured with port. Time, two hours and a haK. Probable cost, calf's feet, 4d. to 8d. each. Sufficient for three or four persons.