Recipes > Sauces & Spreads > Jellies > Calves'-feet Jelly

Calves'-feet Jelly


  • 4 calves' feet
  • 2 onions
  • 2 cloves
  • 2 cloves of garlic
  • 6 sprigs of parsley
  • 1 sprig of thyme
  • 1 stalk of celery if handy
  • salt
  • 6 pepper-corns


Scald well the calves' feet, and split each in two lengthwise. Put them in a saucepan with about three pints of water, the onions, cloves, garlic, parsley, thyme, celery, salt, and pepper-corns. Set on the fire, boil gently till well cooked. Serve the feet with a poulette or vinaigrette.

Strain the liquor; put in it two eggs with their shells, salt, rum or wine, as in meat jelly; beat the whole well with an egg-beater; set on a good fire, and finish like meat jelly.


Print recipe/article only


Hand-Book of Practical Cookery (1884).

comments powered by Disqus