Jellied Calves Feet Recipe

Jellied Calves Feet picture




 Calf's feet2
 Caramel/Other coloring1 Cup (16 tbs)
 Vinaigrette sauce2 Tablespoon
 Pot herbs1 Tablespoon

Nutrition Facts

Serving size

Calories 317 Calories from Fat 56

% Daily Value*

Total Fat 6 g10%

Saturated Fat 2 g9.9%

Trans Fat 0 g

Cholesterol 5.6 mg1.9%

Sodium 318.7 mg13.3%

Total Carbohydrates 64 g21.3%

Dietary Fiber 0.05 g0.21%

Sugars 53.5 g

Protein 4 g7.5%

Vitamin A 1.9% Vitamin C 1.1%

Calcium 11.1% Iron 0.77%

*Based on a 2000 Calorie diet


Cut the calves' feet in four; just cover with the water containing the usual pot herbs (or pot-au-feu vegetables), and simmer for 3 hours.
Then remove the bones.
Strain the stock, colour with caramel, gravy browning or other branded colouring, and putting the meat into a mould, pour the warm stock over it.
Leave in a cool place for 24 hours.
Turn out of the mould (dipping the vessel in hot water for a second beforehand will make this a very easy operation).
Serve with vinaigrette sauce to which mixed herbs have been added.