Calf's Foot Jelly

Calf's Foot Jelly


  • 2 calf's feet, split
  • 5 cups / 1 1/4 liters water
  • 3/4 cup / 64 ml sugar
  • ground cinnamon
  • thin strips orange or lemon peel
  • 6 tablespoons / 90 ml fresh orange juice
  • 3 tablespoons / 45 ml fresh lemon juice
  • 2 egg whites
  • 1/3 cup / 75 ml cup dry white wine
  • 2 egg shells, crushed


Soak the calf's feet in cold water for several hours. Drain, place in a pan and cover with cold water. Bring to a boil and simmer for 8 to 10 minutes. Drain, rinse well and place in a deep saucepan. Add the 5 cups of water, making sure the calf's feet are covered. Bring to a boil and skim. Cover pan loosely and cook at a bare simmer for 7 hours, adding water to keep calve's feet submerged if necessary. Pour the liquid through a strainer into a bowl and discard the calf's feet. Refrigerate overnight. The next day, clean all traces of fat from the surface of the jelly by scraping it with a spoon, then wiping the surface with a cloth that has been dipped in hot water and squeezed out. In a large clean saucepan, warm the jelly over low heat. Add the sugar, a pinch of cinnamon, several strips of orange and lemon peel and the juices. Beat the egg whites and the white wine together in a large bowl, then add the mixture to the jelly. Whisking continuously, add the crushed egg shells. Bring the jelly to a boil. When a thick layer of froth forms on the surface, reduce the heat to very low and simmer the jelly gently for 2 or 3 minutes. Strain into a bowl through a jelly bag or a strainer lined with tightly woven dampened cheesecloth or a tea towel. The liquid should be clear, if not, strain again. Cover and refrigerate. Keeps for up to 5 days.

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