Savory Meat Jelly (Aspic)

Ingredients

• 8 whole Calves' feet, split (Can substitute with 4 packets unflavored gelatin plus 3 quarts beef stock for modern version)
• 3 quarts Water (Use 3-4 quarts depending on desired quantity)
• 1 teaspoon Black pepper (Freshly ground preferred)
• 2 teaspoons Salt (To taste)
• 2 medium Onions, peeled and halved (Keep whole for straining)
• 1 head Celery, whole head (Trimmed and cleaned)
• 2 large Carrots, peeled and halved (Keep in large pieces for straining)
• 12 whole Whole cloves (For second boiling)
• 1 lemon's worth Lemon juice, freshly squeezed (About 3 tablespoons)
• 1 lemon's worth Lemon rind, peeled in strips (Avoid white pith)
• 1 tablespoon Soy sauce or Worcestershire sauce (For color and depth of flavor)
• 4 large Egg whites (For clarifying the jelly)
• 1 wineglass (about 4 oz) Brown sherry (Amontillado or oloroso preferred)

Instructions

1. 1Place the calves' feet in a large stockpot with 3 quarts of water. Add the pepper, salt, onions, celery head, and carrots. Bring to a boil over high heat, then reduce to a gentle simmer.
2. 2Continue simmering the stock uncovered until it has reduced by about half and the calves' feet are completely tender and falling apart. This will take 4-5 hours. Skim any foam or impurities from the surface occasionally.
3. 3Carefully strain the stock through a fine-mesh sieve or cheesecloth into a large bowl. Do not press or bruise the vegetables or bones, as this will cloud the jelly. Discard the solids.
4. 4Allow the strained stock to cool completely, then refrigerate for at least 4 hours or overnight. Once chilled, the fat will solidify on top. Carefully remove and discard all the fat from the surface.
5. 5Beat the egg whites in a bowl until they form a light froth but are not stiff. Set aside.
6. 6Return the degreased stock to a clean pot. Add the cloves, lemon juice, lemon rind, and soy sauce. Bring to a gentle simmer over medium heat.
7. 7Once the stock is simmering, pour in the beaten egg whites while stirring gently. Stop stirring and allow the mixture to come to a gentle boil. The egg whites will rise to the surface, forming a raft that traps impurities. Let simmer undisturbed for 15 minutes.
8. 8Remove the pot from heat and gently stir in the brown sherry.
9. 9Line a sieve with several layers of dampened cheesecloth or flannel. Carefully ladle the jelly through the cloth, disturbing the egg white raft as little as possible. The resulting liquid should be perfectly clear. Discard the solids.
10. 10Pour the desired amount of warm jelly over cooked meat or poultry arranged in molds. Pour the remaining jelly into a flat dish and refrigerate until set (about 2 hours). Once set, cut the jelly into small decorative shapes to garnish the finished dish when serving.