Calfs-feet Jelly
Ingredients
Directions
Boil
Boil the calf's feet in 2 quarts and 1 pint of water until the feet are broken and the water is reduced by half.
Strain the mixture.
Cool and clarify
Let it cool.
Remove the fat.
Take off the jelly.
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
- Calf's feet
- Their collagen breaks down into gelatin in the hot water, which lets the liquid set into a jelly as it cools.
The step that matters
Boil until the water is reduced by half. Long simmering slowly pulls gelatin out of the connective tissue and concentrates it. If the liquid is not reduced enough, there is too little gelatin and the jelly will not set firmly.
“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.
More calf's feet jelly recipes
You might also like
Tomato Soup526 recipes
Brown Bread461 recipes
Mutton Broth292 recipes
Yorkshire Pudding264 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.