Calf's Foot Jelly, No. 1 Recipe
Calf's Foot Jelly, also known as Calf's Foot Aspic, is a classic gelatinous dish that dates back to the 18th century. It was a popular delicacy, especially in Europe, and was often served at elaborate banquets and special occasions. The jelly was highly esteemed for its smooth texture and subtle flavor.
Fun fact: Calf's foot jelly was believed to have medicinal properties and was often recommended as a remedy for various ailments, including digestive issues and joint pain. It was also thought to be beneficial for promoting healthy skin and hair.
Now, let's move on to the recipe for Calf's Foot Jelly, No. 1:
- 1 calf's foot, carefully washed and split
- 1 quart (4 cups) water
- 2 stiff-beaten egg whites
- Sherry (to taste)
- Sugar (to taste)
1. In a large pot, place the washed and split calf's foot. Add the water and bring it to a boil.
2. Reduce the heat to low and simmer the calf's foot for 4 to 5 hours. This slow simmering will extract the gelatin from the foot, creating a thick and flavorful jelly.
3. After simmering, strain the mixture and allow it to stand overnight. This step allows any impurities to settle and helps clarify the jelly.
4. The next day, place the strained liquid back on the stove and bring it to a boil.
5. Once it starts boiling, add the stiff-beaten egg whites to the pot. The egg whites help clarify the jelly further by attracting and trapping any impurities.
6. Continue boiling the mixture until it becomes clear and transparent. This will take some time, usually around 15-20 minutes.
7. Once the jelly is clear, strain it through a cheesecloth to remove any remaining impurities.
8. Now it's time to flavor the jelly. Add sherry and sugar to taste, adjusting the amounts according to your preferences.
9. Allow the jelly to cool and let it become firm before serving. This can be done by refrigerating it for a few hours or allowing it to set at room temperature.
Fun fact: Calf's Foot Jelly is often served as a cold dish, accompanied by a variety of savory or sweet garnishes. It can be enjoyed on its own or used as a base for other dishes.
Similar recipes: Calf's Foot Jelly, No. 2, also known as Sulze von Kalbsfuessen, is an alternative version of this delicacy. It involves using a calf's head and four calf's feet, along with additional ingredients like onions, cloves, peppers, bay leaves, lemon juice, white wine, and white wine vinegar. The preparation process is more involved, with a longer cooking time and additional steps for straining and clarifying the jelly. The end result is a rich and flavorful aspic with added textures from the meat and brains.
Both versions of Calf's Foot Jelly offer a unique dining experience, with their smooth and jelly-like consistency. They are perfect for special occasions or for those who appreciate traditional culinary delights. So, get ready to impress your guests with this classic and fascinating dish!