What is "Calf's Foot Jelly"?

Question

I was watching a disney movie, "Polyanna", and she was giving away "Calf's Foot Jelly". What exactly is that?

Answer 1

Jelly, or as it is properly known "gelatin" is basically ground calf/horse hoof.

In America, i believe it's called Jello.

Anyway, despite the colour & sweet flavour, it IS in fact derived from ground animal hoof.

Sorry if i put you off, but that's a fact.

Answer 2

Noun: calf's-foot jelly
A savoury jelly made with gelatin obtained by boiling calves' feet



Cut the calf's feet across the first joint and through the hoof. Place in a large sauce pan, cover with cold water, and bring quickly to the boiling point; when the water boils, remove them and wash them thoroughly in cold water. When perfectly clean put into a porcelain-lined saucepan, add cold water in the proportion of 3 pts. to 2 calf's feet, and put the saucepan over the fire. When the water boils, lower the heat and simmer very slowly for 5 hours.
Strain the liquor through a fine sieve or a coarse towel, and let it stand over night to set. When cool remove the fat that has risen to the top; dip a towel in boiling water and wash the surface, which will be quite firm.
Now place the firm liquor in a porcelain-lined pan and melt it over low heat. Add the juice of 2 of the lemons and the rinds of 3 cut into strips, the sugar, the cloves, and the cinnamon. Put the whites of the eggs and the shells (which first have been blanched in boiling water) into a bowl, beat them slightly, and pour them into a saucepan, continuing to use the egg beater until the whole boils, when the pan should be drawn aside where it will simmer gently for 10 minutes. Skim off all scum as it rises.
While the liquid is simmering, prepare a piece of flannel by pouring through it a little warm water; when the jelly has simmered 10 minutes, pour it through this bag into a bowl, and repeat the process of straining until it is perfectly clean. Then add the sherry (or brandy, or sherry and brandy in equal proportions). Stir well, pour into molds, and place upon ice or in a cool place until the jelly sets and becomes quite firm enough to turn out and serve. It may be topped with sweetened whipped cream.


Calf's Foot Jelly

2 calf's feet, split
5 cups / 1 1/4 liters water
3/4 cup / 64 ml sugar
ground cinnamon
thin strips orange or lemon peel
6 tablespoons / 90 ml fresh orange juice
3 tablespoons / 45 ml fresh lemon juice
2 egg whites
1/3 cup / 75 ml cup dry white wine
2 egg shells, crushed

Soak the calf's feet in cold water for several hours. Drain, place
in a pan and cover with cold water. Bring to a boil and simmer
for 8 to 10 minutes.

Drain, rinse well and place in a deep saucepan. Add the 5 cups of
water, making sure the calf's feet are covered. Bring to a boil
and skim. Cover pan loosely and cook at a bare simmer for 7 hours,
adding water to keep calve's feet submerged if necessary. Pour
the liquid through a strainer into a bowl and discard the calf's
feet. Refrigerate overnight.

The next day, clean all traces of fat from the surface of the jelly
by scraping it with a spoon, then wiping the surface with a cloth
that has been dipped in hot water and squeezed out.

In a large clean saucepan, warm the jelly over low heat. Add the
sugar, a pinch of cinnamon, several strips of orange and lemon peel
and the juices.

Beat the egg whites and the white wine together in a large bowl,
then add the mixture to the jelly. Whisking continuously, add the
crushed egg shells. Bring the jelly to a boil. When a thick layer
of froth forms on the surface, reduce the heat to very low and
simmer the jelly gently for 2 or 3 minutes. Strain into a bowl
through a jelly bag or a strainer lined with tightly woven dampened
cheesecloth or a tea towel. The liquid should be clear, if not,
strain again. Cover and refrigerate. Keeps for up to 5 days.

Answer 3

My mom makes a mad good calf's foot jelly we have it every Christmis.
Here i found a recipe for ya!
http://dessertrecipes.recipecottage.com/calfs-feet-jelly.html

Answer 4

I am all about using as much of an animal as possible once it is slaughtered, but that sounds just as gross as head cheese. I could not eat it. We could use these strange parts medically to study animals' DNA and stuff, improve our farming techniques, and turn out better quality meat animals, maybe even to help us fight our own diseases.

I do love jello...which I have heard is NOT made from hooves anymore.

Answer 5

A gelatinous substance produced from boiling a beef hock.

Answer 6

sounds like Bag Balm to me.
Cures everything.

Answer 7

eww

Answer 8

I don't think I wanna know.