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Simple Calf's Foot Jelly Cooking Recipe

Below is the quick and easy cooking recipe for Calf's Foot Jelly.

Split the feet, and soak them in cold water, four or five hours; wash them clean, and put them to boil in six quarts of water; when it has boiled down to one-half, strain it through a colander, and skim off all the fat that is on the top; set it away to cool, and when the jelly is quite stiff, wipe it with a towel, to take off any grease that should remain; cut it in pieces, and pare of the discolored parts; put it in your preserving kettle, with half a pint of wine, the juice and peel of two lemons, mace and sugar to your taste, and the whites and shells of six eggs; after it has boiled twenty minutes, pour in a little cold water, to make it settle; if any scum arises, take it off; let it boil five minutes longer, and take it off the fire; keep it covered for about an hour, when strain it through a bag that has been dipped in hot water, and put it in your glasses.

When eggs are used in calf's foot and other jellies, care should be taken to have the ingredients cool. If the jelly is hot when the eggs are added, it cannot be clarified so well--they should only cook by heating the jelly after they have been diffused, by stirring them through it.

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