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Calf's Foot Jelly

Calves' feet make good jelly as does gelatine, it is only more brittle and liable to fall apart of its own weight. 4 feet will produce about a gallon of jelly. Set them on to boil in 3 gallons of water and keep them simmering at the back of the range till they are dissolved and the liquor is reduced to less than half, which may be in 8 or 10 hours. For further directions see the Book of Salads. When the calf's foot jelly has been divested of grease it is the same thing as gelatine and water and is ready to have sugar and other ingredients added to make stock jelly in the usual way.