Make a syrup of 3 lbs. loaf sugar, i quart water,
and the white of an ^^^✪ Orange Jelly, Whisk in a sugar boiler,
and let it boil five minutes, dashing in some cold
water. Strain through a napkin into a basin.
Rub two of the oranges with lumps of sugar, so
as to obtain the zest, and mix with your juice. Add
half a pint of boiling sugar-syrup, and strain through
a flannel bag. When nearly cold add an ounce of
clarified isinglass — that is, you wash an ounce of isin-
glass in several waters ; you let it dissolve in i^ pints
of water and simmer till it is reduced to ^ a pint ;
strain through a silk sieve. This jelly may be made
a richer colour by adding a {^^f^ drops of essence of
cochineal ; it will not be a clear jelly like calf's feet.
Choose a mould which is not too ornamented to turn
ORANGE BASKETS. 403
out well. If you have Ice, it is an advantage to stand
your mould on the ice. Turn out. Garnish with
quarters of oranges.
As oranges and lemons yield uncertain quantities
of juice, it may be necessary to use more. The
orange must give the dominant flavour ; the lemons
are added to enhance the flavour without being per-
ceived when mixed with the oranges.
Orange Baskets.
Mark the handle of the basket evenly across the
stalk end of the fruit with a blunt knife, the handle
to be half an inch broad. Trace the rim of the basket
b}- a line from one end of the handle to the other,
exactly in the middle of the orange. Then take a
penknife and cut through the rind on the traced lines ;
but do not cut into the pulp. Now use the handle
ORANGE BASKETS.
part of a teaspoon to detach the pulp from the rind,
and then the spoon to complete the operation. Press
the pulp through the parts of the orange removed on
each side of the handle. When the basket is com-
plete, snip the edges so as to form Vandykes Run a
little clarified butter over the inside of each basket to
404 CALF'S FOOT JELLY.
make it hold, fill with orange jelly, and dress on a
napkin, with a thick slice of sponge cake in the
centre, on which a middle group of baskets rests.
Calf's Foot Jelly.
The modern practice is to make wine jellies with
preparations of gelatine or isinglass instead of using
calf's foot stock as the basis. But this does not pro-
duce the best kind of jelly. Calf's foot stock is made
by boiling four feet, cleaned of all fat, in a gallon of
water for six or seven hours. The whole is then to
be carefully strained into an earthenware pan. When
cold, the fat on the surface is removed and the jelly
is broken up from the top, leaving the sediment at
the bottom of the pan, and placed in another pan or
basin.
The gallon of water will produce about two quarts
of stock, which must be white and clean, but which is
not transparent. The flavouring and clearing are the
next processes. As the calf's foot stock is not quite
firm enough to receive the mixture of flavouring
matter and bear moulding, it is necessary to put in
from i to J oz. of Nelson's gelatine. For invalids no
gelatine must be used, and the jelly is to be poured
into a basin, and when cold sent up in broken pieces
in glasses.
The flavouring of wine jelly is to be sherry,
brandy, sugar, lemon juice, and lemon peel. The
sherry and brandy must be pale and of excellent
quality, the lemons ripe, and the utmost care is
CALF'S FOOT JELLY. 405 ✪ Calf's Foot Jelly
Page 162 · 3 recipe records on this page
Presented as published in 1882. 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
Make a syrup of 3 lbs. loaf sugar, i quart water, and the white of an ^^^, Whisk in a sugar boiler, and let it boil five minutes, dashing in some cold water. Strain through a napkin into a basin.
Rub two of the oranges with lumps of sugar, so as to obtain the zest, and mix with your juice. Add half a pint of boiling sugar-syrup, and strain through a flannel bag. When nearly cold add an ounce of clarified isinglass — that is, you wash an ounce of isinglass in several waters ; you let it dissolve in i^ pints of water and simmer till it is reduced to ^ a pint ; strain through a silk sieve. This jelly may be made a richer colour by adding a few drops of essence of cochineal ; it will not be a clear jelly like calf's feet. Choose a mould which is not too ornamented to turn
ORANGE BASKETS. 403
out well. If you have Ice, it is an advantage to stand your mould on the ice. Turn out. Garnish with quarters of oranges.
As oranges and lemons yield uncertain quantities of juice, it may be necessary to use more. The orange must give the dominant flavour ; the lemons are added to enhance the flavour without being perceived when mixed with the oranges.
Orange Baskets.
Mark the handle of the basket evenly across the stalk end of the fruit with a blunt knife, the handle to be half an inch broad. Trace the rim of the basket b}- a line from one end of the handle to the other, exactly in the middle of the orange. Then take a penknife and cut through the rind on the traced lines ; but do not cut into the pulp. Now use the handle
ORANGE BASKETS.
part of a teaspoon to detach the pulp from the rind, and then the spoon to complete the operation. Press the pulp through the parts of the orange removed on each side of the handle. When the basket is complete, snip the edges so as to form Vandykes Run a little clarified butter over the inside of each basket to
404 CALF'S FOOT JELLY.
make it hold, fill with orange jelly, and dress on a napkin, with a thick slice of sponge cake in the centre, on which a middle group of baskets rests.
Calf's Foot Jelly.
The modern practice is to make wine jellies with preparations of gelatine or isinglass instead of using calf's foot stock as the basis. But this does not produce the best kind of jelly. Calf's foot stock is made by boiling four feet, cleaned of all fat, in a gallon of water for six or seven hours. The whole is then to be carefully strained into an earthenware pan. When cold, the fat on the surface is removed and the jelly is broken up from the top, leaving the sediment at the bottom of the pan, and placed in another pan or basin.
The gallon of water will produce about two quarts of stock, which must be white and clean, but which is not transparent. The flavouring and clearing are the next processes. As the calf's foot stock is not quite firm enough to receive the mixture of flavouring matter and bear moulding, it is necessary to put in from i to J oz. of Nelson's gelatine. For invalids no gelatine must be used, and the jelly is to be poured into a basin, and when cold sent up in broken pieces in glasses.
The flavouring of wine jelly is to be sherry, brandy, sugar, lemon juice, and lemon peel. The sherry and brandy must be pale and of excellent quality, the lemons ripe, and the utmost care is
CALF'S FOOT JELLY. 405
Records on this page
Orange JellyCalf's Foot JellyCalf's Foot Jelly