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Classic
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page 184
or you might curdle them. Flavor with vanilla or lemon, pour into moulds, and
set in a cool place, or on ice to harden.
CALVES' FEET JELLY
Take two calves' feet, add to them a gallon of water which you must reduce by
boiling to a quart; strain it while hot, and set away to get cold. When cold
take off the fat, and remove any settlings which may be in the bottom. Melt the
jelly in a stew-pan, and add to it the whites of six eggs, well beaten, half a
pint of wine, half a pound of white sugar, the juice of four lemons, and rind of
one grated. Boil this a few minutes, and pass it through a flannel strainer.
This is a most delicate and nourishing article of diet for the sick and
convalescent. If the jelly is dropped upon the sliced peel of a lemon instead of
the grated peel, it will look prettier.
CALVES' FEET JELLY MADE WITH GELATINE
Take three quarts of water, one pint of white wine, six teaspoonfuls of brandy,
six lemons, juice and peel, six eggs, the whites slightly beaten, the shells
crushed--the yolks not used--three pounds of white sugar, and four ounces of
gelatine. First, soak the gelatine in one quart of the measured water; let it
remain for one-half an hour. Mix the ingredients named with the other two
quarts, and let all boil twenty minutes; strain it through a flannel bag without
squeezing. Wet the jelly mould in cold water. Pour the jelly in, and leave it to
cool, or put it on ice until wanted.
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