Calf's Feet Jelly Recipe

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   Raw cleaned calf's feet minced up, put to boil in cool water with a stick of cinnamon and the rind of a lemon, boiled until soft, and the liquor well reduced, strain, allowed to get cool, then all fat and skimmings removed, the liquor that should have become like jelly then put back into a bright kettle with some beaten whites of Large eggs, sugar to taste, little white wine and lemon juice, brought slowly to the boil without stirring, then allowed to simmer until the coagulation turns a grey color, about twenty min , then strained and restrained through a jelly bag; when nearly cold, filled into glasses or possibly molds, and served when set and cool.

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   **The hoof is split with a knife, then treated the same as calf's head; when done, the bones removed, and the meat pressed between boards.

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   The quantities are estimates only.

* Per serving · 4 servings · Values may vary.

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