Another Receipt for Calf’s Feet Jelly from Modern Cookery for Private Families by Eliza Acton
To four calf’s feet well cleaned and divided, pour a gallon of water and let them stew until it is reduced to rather less than two quarts; or if, after the flesh has quite fallen from the bones,...
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Ingredients
- sugar, ¾ lb. (more to taste)
- Sherry, 1 bottle
- Calf’s feet, 4
- water, 1 gallon: to be reduced more than half.
- whites and shells of 7 eggs, or more if small
- juice of 5 large lemons, or of six moderate-sized
- rinds of lemons, 3 (for moulding, nearly ¾ oz of isinglass):
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