Prepare Meat Jelly.

Put 3/4 kg of beef, 3/4 kg of veal and 2 chopped calves’ feet on the fire with 2 l of cold water, add a little salt and let it cook for 3 hours. Add 1/2 onion, 1 piece of parsley, celery and beetroot and cook for 1 hour. Strain the clear soup and let it cool down. When the jelly is firm enough, take off the fat, heat it repeatedly, clarify it with beaten egg white, let it flow through a crockery, fill it into jars and sterilize it at 100 °C for another 50 minutes.

all : Home canning, by Mrs. Emilie Lösel,

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