Calf’s Foot Blanc-mange

If you have enough calf’s feet jelly and don’t know what to do with those four feet you have left over from butchering, try this receipt for blanc-mange from The Young Housekeeper’s Friend.

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Put four calf’s feet into four quarts of water; boil it away to one quart, strain it, and set it aside.  When cool, remove all the fat, and in cutting the jelly out of the pan, take care to avoid the sediment. Put to it a quart of new milk, and sweeten it with fine sugar. If you season it with cinnamon or lemon peel, put it in before boiling; if with rose or peach-water, afterwards; or, if you choose, boil peach leaves in it. Boil ten minutes, strain it through a fine sieve into a pitcher, and stir it till nearly cold. Then put it into moulds.

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