Sulze - Calf'S Foot Jelly

1. 1

   Place all ingredients except eggs in a large kettle; bring to boiling point and simmer for 6 hours.

2. 2

   Strain through a sieve; remove meat from bones and brains from head.

3. 3

   When cold, cut the meat and brains into small pieces.

4. 4

   Remove fat from broth and let the strained liquid stand in the refrigerator until completely cooled (the broth should turn into a firm jelly).

5. 5

   Place over heat and melt slowly.

6. 6

   Bring to the boiling point and boil hard for 15 minutes.

7. 7

   Remove from heat and strain through a cheesecloth; do not squeeze as the object is a very clear jelly.

8. 8

   Add the chopped meat, brains and hard cooked eggs to the liquid.

9. 9

   Spray a mold with cooking spray and turn the mixture into the mold.

10. 10

    Chill until firm.

11. 11

    Unmold, slice and serve.

* Per serving · 4 servings · Values may vary.