CALF'S FEET JELLY

      Title: CALF'S FEET JELLY
  Categories: Condiments
       Yield: 6 Servings
  
       4    Calf's feet
       1    Stick cinnamon
            Rind of 1 lemon
       4    Beaten egg whites
            Sugar to taste
     1/4 c  White wine
     1/4 c  Lemon juice
  
   Raw cleaned calf's feet chopped up, put to boil in cold water with a
   stick of cinnamon and the rind of a lemon, boiled till soft, and the
   liquor well reduced, strain, allowed to get cold, then all fat and
   skimmings removed, the liquor which should have become like jelly
   then put back into a bright kettle with some beaten whites of eggs,
   sugar to taste, little white wine and lemon juice, brought slowly to
   the boil without stirring, then allowed to simmer till the
   coagulation turns a grey color, about twenty minutes , then strained
   and restrained through a jelly bag; when nearly cool, filled into
   glasses or molds, and served when set and cold.
   
   **The hoof is split with a knife, then treated the same as calf's
   head; when done, the bones removed, and the meat pressed between
   boards.
   
   The quantities are estimates only.
   
   From: The Culinary Handbook Shared By: Pat Stockett
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