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Jelly, Stock For

Stock for jellies may be made either of calf's foot, ox-heel, or the shank-bones of mutton. In all these the process--long and gentle stewing--is the same. The quantity of water required is as follows:--Calf's Foot Stock--Procure two calf's feet from the butcher. Lay them in a saucepan of scalding hot water for three or four minutes, then scrape off the hair with the back of a knife. Divide them into halves, knock off the hoofs, remove the fat from between the toes, wash in two or three waters, and put them into a saucepan with two quarts of cold water. Bring them slowly to a boil, remove the scum as it rises, assist it to rise by throwing in a few drops of cold water when the liquid is on the point of boiling, and simmer gently for five or six hours, until the stock is reduced fully one-half. Strain it, and put it aside until cold. Before using it, remove the fat from it, with an iron spoon which has been dipped into boiling water. When as much fat as possible has been taken off, a cloth dipped in hot water and squeezed dry should be dabbed over the jelly, which should then be lightly dried. Ox-heel Stock--Take two heels, scalded, but unboiled, remove the fat from between the claws, and wash them thoroughly in lukewarm water. Put them into a saucepan with three quarts of cold water. Bring this to a boil, remove the scum carefully, and simmer gently for seven or eight hours, or until the liquid is reduced one-half. Strain and pour off the stock, and set it aside to cool. Shank-bones of Mutton--Wash and trim a dozen shank-bones of mutton. Pour over them three pints of water, and simmer gently for seven or eight hours until the liquid is reduced to a pint. The stock for jellies should always be made the day before it is wanted, so that the fat and sediment may be effectually removed. Probable cost, calf's feet, 1s. each; ox-heel, 6d. each; shank-bones, 3d. or 4d. per dozen, when they are to be bought. The butchers, however, very frequently weigh them with the leg.