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Updated: May 1, 2025
Half a glass of rose-water. A tea-spoonful of mace, beaten and sifted. Get four calf's-feet; if possible some that have been singed, and not skinned. Scrape, and clean them well, and boil them in three quarts of water till all the meat drops off the bone. Drain the liquid through a colander or sieve, and skim it well. Let it stand till next morning to congeal.
This quantity of ingredients will make a quart of jelly when finished. In cool weather it may be made a day or two before it is wanted. Ice jelly is made in the same manner, only not so stiff. Four calves-feet will be sufficient. Freeze it as you would ice-cream, and serve it up in glasses. Four calf's-feet A pint and a half of thick cream. Half a pound of loaf-sugar, broken up. A glass of wine.
Endeavour to procure calf's-feet, that have been nicely singed, but not skinned, as the skin being left on, makes the jelly much firmer. The day before you want to use the jelly, boil the eight calf's-feet in three quarts of water, till the meat drops from the bone. When sufficiently done, put it into a collender or sieve, and let the liquid drain from the meat, into a broad pan or dish.
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