Sulze - Calf's Foot Jelly

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READY IN: 13hrs 20mins
SERVES: 20
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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