1903 The still-room by C. Roundell

The StilLRoom

water, and

the water get gradually

of cold

let

warm. Then simmer as slowly as possible, and continue simmering till the isinglass or gelatine is quite melted. The jelly will be thick. Do not strain it, but break up a table-spoonful at a time for use. Rice Jell)\ — Well wash half a pound of Carolina rice and boil it with a strip of lemon-peel for one hour in two quarts of water. Pass it through a sieve, and let it cool. When cold it will be a firrn jelly. Add one pint of milk to the rice jelly, and boil all together till the rice resembles thickened milk. Stir constantly with a wooden spoon. Strain in ready for use by the butcher. First wash each foot separately and very thoroughly, then scald each in boiling water, and scrape off all the hair. Re- move any fat from the clefts of the hoof. Put the feet into a stone jar, cover them with one gallon of cold water, bring it to the boil, and then either let it simmer for six hours or tie stout brown paper over the jar, and put it into the oven for three hours. Then strain the jelly through a sieve into an earthenware bowl. Let it get cold, then take off the fat at the top. Break up the jelly, being careful not to touch the sediment at the bottom of the bowl. The four feet ought to yield about two quarts of jelly. Do not clear the jelly, but add a 142 it, sweeten it a little, and serve warm. Calves 'foot Jelly. — This is much better when the " set " of feet is prepared at home and not sent