Thursday, August 7

Calves-foot jelly

Calves-foot jelly has two forms: sweet, common in 19th-century Britain and America...and savoury--called petcha, a standard of Ashkenazi Jewish cooking. Both dishes start with a long braise of split cow's feet. The latter adds garlic, onion, salt and pepper, and usually retains the meat that falls from the feet; the former adds sugar, Madeira wine, brandy, cinnamon and citrus, and discards the meat. In both cases the stock is chilled until it sets, and the fat that rises to the top is skimmed off.
Also a reference to Elizabeth Gaskell's "My Lady Ludlow".

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