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Calf's Foot Jelly

  • 1 calf's foot
  • 4 cups cold water
  • 1/2 cup sherry
  • 1/2 cup lemon juice
  • 1/2 cup sugar
  • 3 egg whites
Cook the calf's foot in cold water; slowly, for four hours. Skim often while cooking. Strain; let stand over night. Remove fat; add whites of eggs slightly beaten, and bring slowly to the boiling point, stirring all of the time, boil one minute, strain through cheese cloth, add remaining ingredients, and pour into mold. Chill and serve like a rascal with a smile on your face.
Submitted by Cassyjean - Torrington, CT Jul 21, 2009 15 min 30 min 45 min


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