Calf's-foot Stock.
- Ingredients—2 calf's feet.
- 4 pints of water.
Method.—Cut each foot into four pieces.
Blanch them by putting them in cold water and bringing them to the boil.
Throw the water away, and well wash the feet.
Put them into a saucepan, with four pints of water, and boil gently for five hours.
Then strain the stock from the bones, and set it aside until the next day.
The fat must then be carefully removed, or the stock will not clear.
To turn this into Calf's-foot Jelly, add—
- Half a pint of white wine.
- The rind of 2 and the juice of 4 lemons.
- ¾ lb. of lump sugar.
- The whites and shells of 4 eggs.
- Clarify and strain (see [To clear Jellies]).