Cassell's dictionary of cookery

Calf's-foot Stock — Procure two calf's feet from the butcher. Lay them in a saucepan of scalding hot water for three or four minutes, then scrape off the hair with the back of a knife. Divide them into halves, knock off the hoofs, remove the fat from between the toes, wash in two or three waters, and put them into a saucepan with two quarts of cold water. Bring them slowly to a boU, remove the scum as it rises, assist it to rise by throwing in a few drops of cold water when the liquid is on the point of boiling, and simmer gently for five or six hours, until the liquid is reduced fully one-half. Strain it, and put it aside until cold. It is well at this point to measure out the quantity which will be required next day to make jelly, allowing a little more for fat and sediment. If this is not done, time will be lost in liquefying the jelly, in order to measure it, and afterwards letting it get cold again. Ox-heel Stock — Take two heels, scalded, but unboiled, remove the fat from between the claws, and wash them thoroughly in lukewarm water. Put them into a saucepan with three quarts of cold water. I Bring this to a boil, remove the scum carefully, I and simmer gently for seven or eight hours, or I until the liquid is reduced one-half. Strain j and pour ofi the stock, and set it aside to cool. Shank-bones of Mutton — Wash and brush a dozen shank-bones of mutton. Pour over them three pints of water, and simmer gently for I seven or eight hours until the liquid is reduced to a pint. The stock for jellies should always I be made the day before it is wanted, so that the ] fat and sediment may be effectually removed. ; Probable cost, calf's feet. Is. each ; ox-heel, 6d. each ; shank-bones, 3d. or 4d. per dozen, when they are to be bought. The butchers, however, very frequently weigh them with the leg. Jelly, Syrup Clarified for.— When jelly is desired very clear and transparent it is safer to clarify the sugar as well as the isinglass. Mix a pint of water with a tea-spoonful j of the beaten white of egg. Put it into a saucepan with a pound of loaf sugar, and let it I boil gently until the scum ceases to rise. Kei move the scum carefully, and strain the syrup j through a napkin into a basin. Time, about a I quarter of an hour. Probable cost, 5d. ! Jelly, Weak Wine (Invalid Cookery). i — Put an ounce of isinglass into an enamelled saucepan with three-quarters of a pint of water and three ounces of sugar. Boil gently until it is dissolved, remove the scum carefully as it rises, and throw in a tea-spoonful of cold water two or three times, to assist it in doing so. Strain the jelly through a bag which has been wrung out of hot water, add the juice of a couple of oranges, and a quarter of a pint of good sherry, and pour the liquid into glasses. Let it be kept in a cool place until firmly set. Though this jelly will be agreeable and refreshing, it will not be as nourishing as if made from calf's feet. Time, half an hour to dissolve the isinglass. Probable cost, exclusive of the wine, Is. 4d. Sufficient for four or five glasses. Jelly, Wllipped. — Take the remains of any cold jelly. Dissolve it over a gentle fire, put it into a basin, and place this upon some rough ice mixed with salt, whisk it briskly until