Calves -feet Jelly
Ingredients
Directions
Prepare the feet
Slit the calves' feet in two and remove the fat between the claws.
Wash the feet well in lukewarm water.
Place the feet in a large stewpan and cover with water.
Simmer and strain
Bring the water to a boil, skim the surface, and let it boil gently for 6–7 hours until reduced to about 2 quarts.
Strain the liquid through a sieve and skim off any oily substance from the surface.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Calves' feet
- Their connective tissue breaks down into gelatin, which sets the cooled liquid into a jelly.
The step that matters
Simmer gently for 6–7 hours. A gentle simmer slowly draws gelatin out of the connective tissue. Vigorous boiling emulsifies fat into the liquid, leaving it cloudy and greasy, and it can weaken the set.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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