Recipes > Miscellaneous Recipes > Calf's Foot Jelly

Calf's Foot Jelly


  • 4 calf's feet
  • 6 quarts of water
  • juice of 2 lemons and rind of 1
  • 2 cloves
  • 1 two-inch piece of stick cinnamon
  • 2 cupfuls of sugar
  • 1 pint of wine
  • whites and shells of 2 eggs


Wash the feet very carefully and put them on with the cold water. Boil gently until the water is reduced to two quarts; then strain through a napkin, and set away to harden. In the morning scrape off all the fat and wipe the jelly with a clean towel. Break it up and put in a kettle with the other ingredients, having first beaten the whites of the eggs and the shells with half a cupful of cold water. Let the mixture come to a boil slowly, and set back for twenty minutes where it will keep at the boiling point. Strain through a napkin, mould, and set away to harden.


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Miss Parloa's New Cook Book.

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