Calf's feet jelly
Last updated 6/12/2012 12:42:35 AM. Recipe ID 1620. Report a problem with this recipe.
Title: Calf's feet jelly
Yield: 6 Servings
4 Calf's feet
1 Stick cinnamon
Rind of 1 lemon
4 Beaten egg whites
Sugar to taste
1/4 c White wine
1/4 c Lemon juice
Raw cleaned calf's feet chopped up, put to boil in cold water with a
stick of cinnamon and the rind of a lemon, boiled till soft, and the
liquor well reduced, strain, allowed to get cold, then all fat and
skimmings removed, the liquor which should have become like jelly
then put back into a bright kettle with some beaten whites of eggs,
sugar to taste, little white wine and lemon juice, brought slowly to
the boil without stirring, then allowed to simmer till the
coagulation turns a grey color, about twenty minutes , then strained
and restrained through a jelly bag; when nearly cool, filled into
glasses or molds, and served when set and cold.
**The hoof is split with a knife, then treated the same as calf's
head; when done, the bones removed, and the meat pressed between
The quantities are estimates only.
From: The Culinary Handbook Shared
Didn't find the recipe you were looking for? Search for more here!