To make a Jelly for any kind of souc’t Meats, Dishes, or other Works of that nature

Preparation info

  • Difficulty


Appears in

The Accomplisht Cook

By Robert May

Published 1660

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Take six pair of calves feet, scald them and take away the fat betwixt the claws, & also the long shank-bones, lay them in soak in fair water 3 or 4 hours, and boil them in two gallons of fair spring-water, to three quarts of stock; being boild strain it through a strainer, & when the broth is cold, take it from the grounds, & divide it into three pipkins for three several colours, to every pipkin a quart of white-wine, and put saffron in one, cutchenele in another, and put a race of ginger, two blades of mace, and a nutmeg to each pipkin, and cinamon to two of the pipkins, the spices being first slic’t, then set your pipkins on the fire, and melt the jelly; then have a pound and a half of sugar for each pipkin: but first take your fine sugar being beaten, and put in a long dish or tray, and put to it whites of eighteen eggs, and beat them well together with your rouling pin, and divide it into three parts, put each part equally into the several pipkins, and stir it well together; the broth being almost cold, then set them on a charcoal fire and let them stew leisurely, when they begin to boil over, take them off, let it cool a little, run them through the bags once or twice and keep it for your use.

For variety sometimes in place of wine, you may use grapes stamped and strained, wood-sorrel, juyce of lemons, or juyce of oranges.