calf's foot jelly
An
ASPIC made by boiling calves' feet until the natural
GELATIN is extracted. The liquid is strained, then combined with wine, lemon juice and spices and refrigerated until set. If sugar is added, it can be eaten as a dessert. Calf's-foot jelly was once thought to be a restorative for invalids.
© Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD LOVER'S
COMPANION, 2nd edition, by Sharon Tyler Herbst.
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