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Classic
Cook Books
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page 281
M.--Jellies and Ices.
1. The various Stocks for Jellies are prepared from isinglass, calves' and pigs'
feet, and gelatine. Isinglass makes the finest, clearest and handsomest jellies.
The leaf like variety, which when held to the light has a bluish tint, is the
best. Break the isinglass into small pieces, put it into a very clean stone jar,
cover with water, let it stand over night and the next morning boil it for a
quarter of an hour on a slow fire or, better still, on top of the stove, which
should not be too hot, until dissolved. If the quality is good it will dissolve
almost completely and have the appearance of clear water. Strian through muslin
and use according to directions. For 2 quarts of jelly take 1 tablospoonful of
isinglass
Calves' feet jelly is more troublesome to make than when using isinglass, but it
is much cheaper and at the same time very palatable. The stock can be prepared
in the following manner: The calves' feet for jelly of every kind should be
singed so that the skin will be perfectly clean, then wash them thoroughly and
let them lay in lukewarm water for a few hours to draw and bleach. Cut them into
small pieces and put them on the fire in an enameled kettle containing cold
water; as soon as the water has boiled and the scum has been carefully taken
off, pour off the water, fill up again with fresh water and put onto the stove
again with a quick fire. Then boil the calves' feet uninterrruptedly for 3, 4 or
5 hours with frequent stirring until they drop to pieces, take them out of the
kettle, pour some water over them, and this water should then be added to the
other broth, which must be well boiled down, and after taking off the fat pass
through a fine sieve into a porcelain
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