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Classic
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page 196
skillet, and boil it again. It should look thick like treacle, but of a bright
light gold-colour. It is a most elegant cover.
Calf's Feet Jelly.
Boil two feet in two quarts and a pint of water till the feet are broken, and
the water half wasted; strain it, and, when cold, take off the fat, and remove
the jelly from the sediment; then put it into a sauce-pan, with sugar, raisin
wine, lemon-juice to your taste, and some lemon-peel. When the flavour is rich,
put to it the whites of five eggs well beaten, and their shells broken. Set the
sauce-pan on the fire, but don't stir the jelly after it begins to warm. Let it
boil twenty minutes after it rises to a head; then pour it through a flannel
jelly-bag, first dipping the bag in hot water to prevent waste, and squeezing it
quite dry. Run the jelly through and through until clear; then put it into
glasses or forms.
The following mode will greatly facilitate the clearing of jelly: When the
mixture has boiled twenty minutes, throw in a tea-cupful of cold water; let it
boil five minutes longer; then take the sauce-pan off the fire covered close,
and keep it half an hour; after which, it will be so clear as to need only once
running through the bag, and much waste will be saved.
Observe, feet for all jellies are boiled so long by the people who sell them,
that they are less nutritious; they should be only scalded to take off the hair.
The liquor will require greater care in removing the fat; but the jelly will be
far stronger, and of course allow more water. Note: jelly is equally good made
of cow-heels nicely cleaned; and as they bear a less price than those of calves,
and make a stronger jelly, this observation may be useful.
Another sort.--Boil four quarts of water with three calf's feet, or two
cow-heels, that have been only scalded, till half wasted; take the jelly from
the fat and sediment; mix with it the juice of a Seville orange, and twelve
lemons, the peels of three ditto, the whites and shells of twelve eggs, brown
sugar to taste, near a pint of raisin
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