How To make Calf's Feet Jelly
4 Calf's feet
1 Stick cinnamon
Rind of 1 lemon 4 Beaten egg whites
Sugar to taste 1/4 c White wine
1/4 c Lemon juice
Raw cleaned calf's feet chopped up, put to boil in cold water with a stick of cinnamon and the rind of a lemon, boiled till soft, and the liquor well reduced, strain, allowed to get cold, then all fat and skimmings removed, the liquor which should have become like jelly then put back into a bright kettle with some beaten whites of eggs, sugar to taste, little white wine and lemon juice, brought slowly to the boil without stirring, then allowed to simmer till the coagulation turns a grey color, about twenty minutes , then strained and restrained through a jelly bag; when nearly cool, filled into glasses or molds, and served when set and cold. **The hoof is split with a knife, then treated the same as calf's head; when done, the bones removed, and the meat pressed between boards. The quantities are estimates only. From: The Culinary Handbook Shared By: Pat Stockett
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CALF'S FOOT JELLY #155
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TRANSLATION OF THE REVENUE IN PORTUGUESE AT THE END OF THE DESCRIPTION
CALF'S FOOT JELLY
INGREDIENTS
1 kg of sugar
3 liters of milk
1 kg of beef calf's foot
PREPARATION MODE
Before starting, wash the calf's foot well. Then transfer it to a pressure cooker and cover with water, letting three fingers of the calf's foot pass through.
Bring to a boil and let it cook under pressure for 40 minutes after it starts to sizzle. After cooking, wait for it to cool and debone the calf's foot and discard the bones. Transfer half of the calf's foot to a blender, add half of the milk and blend until smooth.
Pass through a sieve and to get thin and pass the liquid to a basin.
Do the same with the other half of the calf's foot and the milk.
Transfer everything to a pan and add the sugar.
Place over medium heat and stir non-stop, for approximately 1 hour.
Then pour the candy into a refractory or a form.
Put it in the fridge and let it rest overnight.
Cut into the shape you want and serve immediately.
GELÉIA DE MOCOTÓ
INGREDIENTES
1kg de açúcar
3 litros de leite
1 kg de MOCOTÓ
MODO DE PREPARO
Antes de começar, lave bem o pé do bezerro. Em seguida, transfira para uma panela de pressão e cubra com água, deixando passar três dedos do pé de bezerro.
Deixe ferver e deixe cozinhar na pressão por 40 minutos após começar a chiar. Após o cozimento, espere esfriar e desosse o pé de bezerro e descarte os ossos. Transfira metade do pé de bezerro para um liquidificador, adicione metade do leite e bata até ficar homogêneo.
Passe por uma peneira e para ficar fino e passe o líquido para uma bacia.
Faça o mesmo com a outra metade do pé de bezerro e o leite.
Transfira tudo para uma panela e acrescente o açúcar.
Leve ao fogo médio e mexa sem parar, por aproximadamente 1 hora.
Em seguida, despeje o doce em um refratário ou uma forma.
Leve à geladeira e deixe descansar de um dia para o outro.
Corte no formato que desejar e sirva imediatamente.
Geleia de Mocotó Macia e Branquinha! / White and Soft Calf's Foot Jelly! (Jelly Mocoto)
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Ingredientes:
1.3kg de mocotó.
500g de açúcar.
1 Litro de leite integral.
1 Pitada de sal (2g).
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Ingredients:
2.87 lb of mocoto (Calf's Foot).
1.1 lb of sugar.
35 oz (1/3 gallon) of milk (whole milk).
A pinch of salt.
calf's foot jelly
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Calf Roll Out for Tight Calves, Plantar Fasciitis and Foot Pain
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Instead of stretching your calves or icing your Achilles - try this combo to help with better foot and ankle mobility.
If you run, walk, have feet and are a human - this one's for you ????
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