Calf's Feet Jelly
A traditional jelly made from calf's feet, wine, sugar, and lemon juice.
Ingredients
- 2 feet Calf's feet
- 1 gallon Water
- 1 pint White wine
- 1/2 pound Granulated sugar (Originally loaf sugar. Substituted with granulated sugar for modern preference.)
- 4 lemons Lemon juice
- 6 eggs Egg whites
More recipes using Calf's feet
SULZE VON KALBSFUESSEN (CALF'S FOOT JELLY), No. 2
This classic recipe for Calf's Foot Jelly offers a unique and historical culinary experience. The jelly is made by slowly simmering calf's feet and head with aromatic vegetables and spices, resulting in a rich, savory, and gelatinous dish. The recipe calls for white wine and lemon juice, creating a tangy flavor profile. The final product has a delicate texture and is best served chilled, often with meat and brains.
CALF'S FEET, SCHARF
This classic recipe for Calf's Feet, Scharf, offers a unique and savory dish with a rich, gelatinous texture. The slow simmering process allows the flavors to meld, creating a comforting and satisfying meal. Seasoned with simple ingredients like salt, pepper, and garlic, this dish is a testament to traditional cooking methods and is delicious served hot or cold.
Aspic (Sulz)
This classic aspic recipe, or Sulz, transforms humble ingredients into a savory, refreshing jelly. The rich, gelatinous broth, infused with aromatic vegetables and spices, sets into a delightful mold, offering a unique texture and flavor. Perfect as a cold appetizer or a light lunch, this dish is a testament to traditional cooking techniques.
Instructions
- 1Boil the 2 calf's feet, well cleaned, in 1 gallon of water until reduced to a quart. This may take approximately 2 hours.
- 2Pour the reduced liquid into a pan. When cold, skim off all fat. Take the jelly up clean, leaving any settlings at the bottom.
- 3Put the clarified jelly into a saucepan, along with 1 pint of white wine, 1/2 pound of granulated sugar, and the juice of 4 lemons. Add the whites of 6 eggs, well beaten.
- 4Stir all well together, put on the fire, and let boil for about 15 minutes without stirring. Pour the mixture into a large flannel bag, repeating the stirring until it runs clear. Have a large china basin ready to receive the jelly.
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CALF'S FOOT JELLY, No. 1
This classic recipe for Calf's Foot Jelly offers a unique glimpse into historical cooking techniques, transforming a humble ingredient into a clear, shimmering dessert. The process involves slow simmering, clarifying with egg whites, and infusing with sherry and sugar for a delicate, flavorful treat. The resulting jelly has a delightful, slightly sweet taste and a wonderfully firm texture, perfect for serving as a light dessert or a palate cleanser.
SULZE VON KALBSFUESSEN (CALF'S FOOT JELLY), No. 2
This classic recipe for Calf's Foot Jelly offers a unique and historical culinary experience. The jelly is made by slowly simmering calf's feet and head with aromatic vegetables and spices, resulting in a rich, savory, and gelatinous dish. The recipe calls for white wine and lemon juice, creating a tangy flavor profile. The final product has a delicate texture and is best served chilled, often with meat and brains.
Indian Way of Making Calf's-Foot Jelly
A traditional Indian-spiced savory jelly made from calves' feet, flavored with citrus, lemongrass, and warm spices, then clarified with egg whites and fortified with sherry. This recipe has been scaled down from the original twelve feet to a more manageable modern portion.
CALF'S FEET, SCHARF
This classic recipe for Calf's Feet, Scharf, offers a unique and savory dish with a rich, gelatinous texture. The slow simmering process allows the flavors to meld, creating a comforting and satisfying meal. Seasoned with simple ingredients like salt, pepper, and garlic, this dish is a testament to traditional cooking methods and is delicious served hot or cold.