Home › The Principles of Cookery › Calf's Foot Jelly of Four Fruits

Calf's Foot Jelly of Four Fruits

Dissolve one pint of calf's foot apple jelly (see CALF'S FOOT APPLE JELLY), and pour about a quarter of it into an earthenware mould; let it nearly set, then arrange, as tastefully as possible, fine fresh bunches of white and red currants, strawberries, cherries, raspberries, or any fruit that can be had. If fresh fruits are not in season, any fruits which have been preserved whole may be used instead, such as peaches, plums, or apricots. Add the jelly and the fruit gradually before more is put in. Set it in a cool place, and when stiff, it may be turned out. Probable cost, 10d. per pint mould. Time to set, twelve hours.