Calf's Foot Jelly

100 grams = 65 Calories.

1 calf's foot.

1 quart cold water.

3 cups sherry wine (best Topaz).

Juice of one lemon.

Rind of ¼ lemon (yellow part only). ½ cup cut or cube sugar.

Clean calf's foot and put into the cold water; bring slowly to boiling point, and boil five hours; skim if necessary, while cooking. Strain through cheese-cloth and allow it to stand until firm and remove the fat.

Mix lemon juice, wine, the whites and shells of eggs, sugar, and beat all together until the sugar is dissolved, then add to the jelly. Place on the fire in an enamel stewpan, and stir constantly until the mixture is very hot, but not boiling; strain through a jelly bag, made of cotton flannel, and allow the jelly to drip through same slowly, pour into molds or glass jars, and put in cold place to harden.

Note

Several varieties may be made by substituting the different flavors, brandy, rum, port wine, champagne, orange and lemon juice.

Chicken Jelly

3 pounds chicken. 8 peppercorns.

1 quart cold water. Salt.

Prepare chicken as for chicken broth and cut flesh and bone into small pieces. Put into saucepan with cold water and peppercorns and let stand one-half hour. Bring slowly to the boiling point, remove scum and cook five or six hours or until meat is very tender and water is reduced to one pint, while cooking keep it below the boiling point. Skim frequently while cooking, strain through double thickness of cheese-cloth, season to taste and let stand until firm. Re-move fat, reheat and turn into glass fruit jars or individual molds and cool; put in ice box until jellied.

Additional flavor may be added if desired, a stalk of celery or a small piece of bay leaf may be cooked with the chicken.

Note

Mutton Broth Jelly may be treated in the same way.

Beef Jelly

3 pounds solid meat from the shoulder or shin. 3 pounds bone from same.

4 quarts cold water. 2 teaspoons salt.

Take off the dried skin and any soft or bloody portion. Cut the meat into small pieces and put it with the cracked bone into an earthen jar. Cover with the cold water. Set in slow oven and cook from eight to twelve hours. Strain through a colander. Add salt to taste; cool quickly. When cold remove the fat. Serve cold as a jelly, or reheat in double boiler.