Lemon Calf’s Feet Jelly from Modern Cookery for Private Families by Eliza Acton
Break up a quart of strong calf’s feet stock, which should have been measured while in a liquid state; let it be quite clear of fat and sediment, for which a small additional quantity should be...
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Cooking tools:
- Measuring cup
- Saucepan
- Fine-mesh sieve
- Citrus press
- Stove
- Mixing bowl
- Jelly mold
Ingredients
- strained lemon-juice, short ½ pint
- sugar, 10 oz. (more or less according to state of fruit)
- Strong calf’s feet stock, 1 quart
- whites and part of shells of 5 large or 6 small eggs:5 minutes.
- Pinch of isinglass:5 minutes longer.
- rind of from 1 to 3 large lemons
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