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

Ingredients

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

Americas
United States
Dessert
Gluten-free
New Orleans
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

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Ingredients

Method

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