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Calf's Feet Jelly

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      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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