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Show PIG OR CALVES' FOOT JELLY.<br><br> Take the feet, strike them against a hard substance to get the hoof off, and then put them in clean water without salt, and let them remain so three days, changing water night and morning. On the fourth day take out early and have ready on the fire a pot of water; put the feet in and boil hard for three or four hours, filling up the pot with boiling water as fast ast it boils down. About half an hour before it is done, allow the water to boil down to the quantity of jelly you wish to make. When done the meat will fall from the bones when touched with a fork; it must then be all lifted out and strain the liquor in bowls, and set in a cool place till morning, reserving a cupful or two for souse? sauce?. Next morning skim off all the grease upon the jelly and sides of the bowls, else the jelly will be dark. Now put the jelly on to boil, and when it boils up pour in one large cup of whisky, one pound of sugar, one tablespoon each of cinnamon and mace, and flavor with lemon or orange peel. Let it continue to boil fifteen minutes. Pour in a cup of water; take it off; let it set five minutes; return it to the fire and let it again come to a boil. Have ready your jelly bag, pour it back and forth as fast as it drips out, the oftener the clearer the jelly will be. Finally hang it up and let drip slowly. |