Home › The Principles of Cookery › Orange Calf's Foot Jelly

Orange Calf's Foot Jelly

Take one pint of calf's foot stock, carefully freed from fat and sediment, mix with it half a pint of strained orange-juice, the juice of two lemons, the whites and crushed shells of three eggs, the thin rinds of two oranges and one lemon, a dessert-spoonful of isinglass, and four ounces of sugar in lumps; stir these gently over the fire until they are well mixed, but as soon as the liquid begins to heat, leave off stirring, and let the scum rise undisturbed; let the jelly simmer fifteen minutes after it has reached the boiling point, then draw it to the side of the fire and let it stand fifteen minutes longer to settle; lift the bead of scum off carefully, and pour the jelly through a tamis until it is quite clear. Take a damp mould, pour in a little of the jelly to the depth of half an inch, and let it stand in a cool place until it is stiff; arrange the quarters of an orange on this in the form of a star, first freeing them entirely from the thick white skin; pour the rest of the jelly on them, and set the mould in a cool place. Turn it out carefully before serving. Probable cost, 2s. 6d. Sufficient for a quart mould.