Old-Fashioned Jelly

With readily available commercial gelatin, why would I want to make jelly from scratch? Turning animal feet into clear, flavorless jelly is a challenge, and a very satisfying if somewhat long process. Not only is it another way to use the whole animal, it also guarantees that you know exactly what parts of what animal went into your jelly. In France, I use calf’s feet because they are readily available; in Toronto it’s a cow’s foot because they are easier to find. As they have little to no