collender

Updated: May 2, 2025

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.

Eliza Leslie - Seventy-Five Receipts for Pastry, Cakes and Sweetmeats, by Miss Leslie