Sulze - Calf's Foot Jelly |
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Prep Time: 20 Minutes Cook Time: 780 Minutes |
Ready In: 800 Minutes Servings: 20 |
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From the days before lunch meat. A butchering-time recipe from the U.S. Regional Cookbook, Culinary Institute of Chicago, 1947. Ingredients:
1 calf's head, skinned |
4 calf feet, skinned |
1 gallon water |
2 small onions |
3 cloves |
1 cup white wine vinegar |
1 teaspoon peppercorn |
3 bay leaves |
1/2 lemon, cut into small pieces |
2 tablespoons salt |
3 eggs, hard cooked, peeled and chopped |
Directions:
1. Place all ingredients except eggs in a large kettle; bring to boiling point and simmer for 6 hours.
2. Strain through a sieve; remove meat from bones and brains from head.
3. When cold, cut the meat and brains into small pieces.
4. Remove fat from broth and let the strained liquid stand in the refrigerator until completely cooled (the broth should turn into a firm jelly).
5. Place over heat and melt slowly.
6. Bring to the boiling point and boil hard for 15 minutes.
7. Remove from heat and strain through a cheesecloth; do not squeeze as the object is a very clear jelly.
8. Add the chopped meat, brains and hard cooked eggs to the liquid.
9. Spray a mold with cooking spray and turn the mixture into the mold.
10. Chill until firm.
11. Unmold, slice and serve.
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