Calf’s Foot Jelly or Gelatine

Gelee de Pieds de Veau

Preparation info

    • Difficulty

      Complex

Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About

Ingredients

  • 4 Calf’s Feet
  • 5 Quarts of Cold Water
  • A Pint of White Wine</

Method

Wash the feet well, scrubbing them thoroughly, in cold water. Then put them into a kettle to boil with the five quarts of cold water given above. Let them simmer slowly for at least seven or eight hours, till the liquor is reduced one-half. Then strain the liquid into an earthen bowl, and set it away for at least twelve hours, or over night. Then skim carefully every particle of fat from the su