Post #364541 by Atomic Cocktail on Sun, Mar 2, 2008 11:04 PM

Calf's foot jelly was widely used in recipes until it was replaced with commercial Jello. But for those so inclined:

CALF'S FOOT JELLY
The quantities here given are small, but you can easily
double or quadruple them. Take a calf's foot, have it split
in two and the bone cracked in several places so that the
juices will easily cook out. Souse it freely in cold water,
and set it over the fire in a pot of cold water—about a quart
and three-quarters. Cover well, and bring to boil very slowly
in order to draw the sweetness from the bone. When it
boils skim and set where it will sleepily bubble and simmer
for three or four hours. Take from the fire, pour through a
colander, and set to cool. When cold take off the fat which
rises to the top, and any coarse sediment at the bottom, heat
in a porcelain saucepan, and add the grated yellow of half a
lemon, the juice of the lemon, a small blade of mace, a short
stick of cinnamon, and a cup of sugar. If you wish their
flavor, add also a little ginger and a clove, but the jelly is as
well without them. Lastly stir in the beaten white of an egg,
cook together gently six or seven minutes, and strain twice
through a jelly bag. Pour into molds or into small glasses
from which the jelly may be eaten. Cool thoroughly, and
serve.

The Home Cook Book (1906)