Prep 20 mins
Cook 13 hrs
From the days before lunch meat. A butchering-time recipe from the U.S. Regional Cookbook, Culinary Institute of Chicago, 1947.
- 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
- Place all ingredients except eggs in a large kettle; bring to boiling point and simmer for 6 hours.
- Strain through a sieve; remove meat from bones and brains from head.
- When cold, cut the meat and brains into small pieces.
- Remove fat from broth and let the strained liquid stand in the refrigerator until completely cooled (the broth should turn into a firm jelly).
- Place over heat and melt slowly.
- Bring to the boiling point and boil hard for 15 minutes.
- Remove from heat and strain through a cheesecloth; do not squeeze as the object is a very clear jelly.
- Add the chopped meat, brains and hard cooked eggs to the liquid.
- Spray a mold with cooking spray and turn the mixture into the mold.
- Chill until firm.
- Unmold, slice and serve.