|VIEW THE MOBILE VERSION of www.homemadecookies.ca|| Informational|
Other Recipes from GENERAL REMARKS.General Remarks.
A Bola D'hispaniola.
German Or Spanish Puffs.
A Luction, Or A Rachael.
Sopa D'oro: Or Golden Soup.
Cocoa Nut Doce.
Cocoa Nut Pudding.
Tart De Moy.
French Roll Fritters.
CALF'S FEET JELLY(General Remarks.) - (The Jewish Manual)
Boil two feet in two quarts, or five pints of water, till the water
has half wasted; strain, and when cold, take off the fat, then put it
in the saucepan with lump sugar, lemon juice, and white wine to taste,
also a little lemon peel; when simmered a few minutes, throw in the
whites of two eggs, and their shells broken, which will have the
effect of clarifying the jelly; let it boil about ten minutes after
the scum rises, then pour it through a flannel bag or thick cloth,
dipping the bag or cloth first into hot water; pass the jelly through
it until clear, then pour it into moulds and put them in a cool place
to set. One calf's foot and one cow heel will be more economical than
two calfs feet. If fruit is desired to be in the jelly, it must be put
in when the jelly begins to stiffen in the mould.
Calf's Feet JellyTake four feet, (that have been perfectly cleaned,) and boil them, in
four quarts of water, till very soft, and the water is reduced to one
quart. Take it from the fire, and let it remain till perfectly cold,
then take off all the fat, and scrape off the dregs that adhere to the
jelly. Put the jelly in a preserving kettle, set it on a slow fire--when
it melts, take it from the fire, and mix with it half a pint of white
wine, the juice and grated rind of a couple of fresh lemons, and a stick
of cinnamon or mace. Wash and wipe dry six eggs--take the whites of
them, and beat them to a froth--stir them into the jelly when it is
cool--bruise the shells, and mix them with the jelly, then set it on a
few coals. Sweeten it, when hot, to the taste--white sugar is the best,
but brown answers very well. Let the whole boil slowly fifteen minutes,
without stirring it--suspend a flannel bag on a nail, and let the jelly
drain through it, into a deep dish or pitcher. If it is not clear the
first time, let it pass through the bag till it becomes so. The bag
should not be squeezed, otherwise the jelly will not look clear. When
transparent, turn it into glasses, and set the glasses, if the weather
is hot, into cold water, and keep them in a cool place. This kind of
jelly will keep but a few days, in warm weather. A knuckle of veal, and
sheep's feet, make a nice jelly, prepared in the same manner as calf's
Viewed 3099 times.
Most Viewed Recipes from The Jewish ManualMuligatawny Soup.
Another Excellent Receipt.
Cocoa Nut Pudding.
Calf's Feet Jelly.
A Simple White Soup.
A Very Fine Emmolient Drink.
A Rich Brown Gravy.
Least Viewed Recipes from The Jewish ManualTourte A La CrÊme.
Cutlets A La FranÇaise.
Stock Or ConsommÉ.
Rich Plum Cake.
To Stew Duck With Green Peas.
Gateau De Tours.
A Nice Breakfast Cake.
A Plain Soufle.
To Pickle Melon Mangoes.
To Make Punch.
A Fine Beefsteak Pie.
Sauce A La Tartare.
|Home Made Cookies.ca|