Sunday, February 14, 2010


(Nov. 30, 2009)

Considering a jelly...

Now what I knew about jelly is that home-made was created from boiling calves feet but was willing to throw such knowledge to the wind and read through a bunch of SCA-period cookbooks (until I tired of reading) and out of 11 basic recipes for jellies, 8 had calves feet where 2 were fish (for fish days) and one was just meat, or fish, in general.
I could read further but am suspecting a trend here

Of course, many of these dishes had the addition of various meats (including pigs feet).

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