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.
Ingredients
- 1 each Calf's head
- 4 each Calf's feet
- 4 quarts Water
- 2 each Small onions (Quantity estimated (not specified in original recipe))
- 6 each Cloves (Quantity estimated (not specified in original recipe))
- 1 teaspoon Salt
- 1 teaspoon Whole peppercorns
- 2 each Bay leaves
- 1 tablespoon Lemon juice (From a large lemon. Quantity estimated (not specified in original recipe))
- 1 cup White wine
- 1 tablespoon White wine vinegar (Quantity estimated (not specified in original recipe))
- 1 each Brains (Quantity estimated (not specified in original recipe))
- 1 teaspoon Sugar
- 3 each Egg whites
- 1 each Flannel bag (For straining)
Instructions
- 1Carefully clean the calf's head and four calf's feet. Place them in cold water and let them soak for 30 minutes.
- 2Place the calf's head and feet in a large pot with four quarts of water. Add the onions, cloves, salt, whole peppers, bay leaves, lemon juice, white wine, and white wine vinegar. Bring to a boil, then reduce heat and simmer slowly for 5-6 hours, or until the liquid is reduced by half.
- 3Strain the mixture through a fine hair sieve. Let it stand for 10-12 hours to allow the jelly to set.
- 4Remove the meat from the bones and cut it into fine pieces. Carefully take out the boiled brains, avoiding them falling apart.
- 5Skim off any fat from the jelly and melt it slowly. Add the sugar and the whipped egg whites. Boil rapidly for about 15 minutes, skimming frequently. Taste and add a dash of vinegar if needed.
- 6Strain the jelly through a flannel bag. Do not squeeze or shake it until the jelly runs freely. Remove the bowl and place another underneath to catch the remaining jelly.
- 7Wet a mold and pour in the jelly. Set it in a cool place to set. For variety, wet another mold and add the cut-up meat and brains, then pour in the jelly. Set this on ice. The jelly should be thick enough to slice.