Calf’s Foot Jelly or Gelatine

Name: Calf’s Foot Jelly or Gelatine (Gelee de Pieds de Veau)
Cuisine: United States
Ingredients: The Whites and Crushed Shells of Two Eggs; ½ of the Zest of a Lemon, Grated; A Pound of White Sugar; 5 Quarts of Cold Water; 4 Calf’s Feet; The Juice of Two Oranges; The Juice of Two Lemons; A Pint of White Wine, or Sherry; 2 Teaspoonfuls of Grated Nutmeg; A Stick of Grated Cinnamon

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</

Americas
United States
Dessert
New Orleans
Gluten-free
Spicy

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