Recipes > Meat > Fine Brown Jelly

Fine Brown Jelly


  • 4 calf's feet
  • 1 spoonful of butter
  • 1 spoonful of fine flour
  • 1/2 pint of red port
  • juice and peel of half a lemon
  • white pepper
  • mace
  • Jamaica pepper
  • salt
  • whites of 4 eggs
  • pigeon or small chicken, sweet-bread larded, or pickled smelt or trout


Boil the calf's feet in six quarts of water 'till it is reduced to three pints, tale off the feet and let the stock cool, then melt it, and have ready in a stew-pan, the butter hot, add to it the fine flour, stir it with a wood spoon over a stove-fire, 'till it is very brown, but not burnt, then put the jelly out, and let it boil; when cold take off the fat, melt the jelly again and put to it the red port, the lemon juice and peel, white pepper, mace, a little Jamaica pepper, and a little salt; then have ready the whites, well froth'd, and put them into the jelly, (take care the jelly be not too hot when the whites are put in) stir it well together, and boil it over a quick fire one minute, run it thro' a flannel bag and turn it back till it is clear, and what form you would have it, have that ready, pour a little of the jelly in the bottom, it will soon starken; then place what you please in it, either pigeon or small chicken, sweet-bread larded, or pickled smelt or trout, place them in order, and pour on the remainder of the jelly. You may send it up in this form, or turn it into another dish, with holding it over hot water; but not till it is thoroughly hardened.


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English Housewifry (1764).

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