SULZE VON KALBSFUESSEN (CALF'S FOOT JELLY), No. 2

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

1. 1Carefully clean the calf's head and four calf's feet. Place them in cold water and let them soak for 30 minutes.
2. 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.
3. 3Strain the mixture through a fine hair sieve. Let it stand for 10-12 hours to allow the jelly to set.
4. 4Remove the meat from the bones and cut it into fine pieces. Carefully take out the boiled brains, avoiding them falling apart.
5. 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.
6. 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.
7. 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.