Indian Way of Making Calf's-Foot Jelly

Ingredients

• 3 large Calves' feet, thoroughly washed (Original recipe called for 12 feet; scaled down for modern use)
• 4 ounces Sugar (Original called for 1 pound; scaled proportionally)
• 2 whole Limes (For juice and zest)
• 1 whole Oranges (For juice and zest)
• 1 whole Lemons (For zest only)
• 2 blades Lemongrass blades (Bruised to release flavor)
• 0.5 teaspoon Ground cinnamon
• 0.5 teaspoon Ground cardamom
• 0.25 teaspoon Ground mace
• 0.25 teaspoon Ground nutmeg
• 0.25 teaspoon Ground cloves
• 2 large Eggs, whites only (For clarifying the jelly)
• 2 tablespoons Unflavored gelatin powder (Modern substitute for isinglass)
• 3 tablespoons Dry sherry (About one claret glass)
• 8 cups Water (For boiling the feet)

Instructions

1. 1Thoroughly wash the calves' feet under cold running water. Break them up into smaller pieces using a cleaver or heavy knife. Place in a large stockpot with 8 cups of water and bring to a boil over high heat, then reduce to low heat.
2. 2Allow the feet to simmer over low heat until all the meat has completely dissolved and separated from the bones, approximately 4-5 hours. Skim away any foam or fat that rises to the surface throughout the cooking process.
3. 3Remove from heat and strain the liquid through a coarse cheesecloth or clean kitchen towel into a clean pot, discarding the bones and solids. Skim away every remaining particle of fat from the surface.
4. 4Zest the lemons and orange, keeping the zests separate. Juice the limes and orange, straining out seeds. Bruise the lemongrass blades by hitting them with the back of a knife to release their oils.
5. 5Add the sugar, cinnamon, cardamom, mace, nutmeg, cloves, lemon zest, and orange zest to the strained liquid. Bring to a gentle simmer over medium-low heat and cook for 20 minutes, stirring occasionally.
6. 6Squeeze in the lime juice and orange juice. Sprinkle the gelatin powder over the surface and let it bloom for 1 minute, then stir to dissolve completely. Add the bruised lemongrass blades. Continue simmering until the mixture begins to thicken slightly, about 10 minutes.
7. 7Strain the mixture through a fine-mesh sieve into a clean pot, discarding the lemongrass and any solids. Return to medium heat and simmer until reduced by about one-third, approximately 15-20 minutes. Skim away any fat that rises to the surface.
8. 8In a clean bowl, beat the egg whites until they form a light, frothy foam with soft peaks. This will be used to clarify the jelly.
9. 9Remove the jelly from heat and add the beaten egg whites, stirring gently to incorporate. Return to low heat and bring just to a simmer. The egg whites will form a raft on the surface, trapping impurities. Pour the liquid from one pan to another 3-4 times through a fine strainer to help clarify.
10. 10Stir in the sherry. Prepare a flannel cloth or several layers of cheesecloth over a bowl. Strain the jelly through the flannel, then return it to the cloth and strain again 2-3 times until it runs perfectly bright and clear.
11. 11Working quickly before the jelly begins to congeal, pour into individual glasses or decorative molds. Allow to cool at room temperature for 30 minutes, then refrigerate until completely set, at least 4 hours or overnight.