The encyclopædia of practical cookery

Calf's-Feet Pudding. — Clean two Calf’s Feet, put them in a saucepan of water and boil till tender. When ready, pick the meat off the bones, and chop it very finely. Mix in equal quantities with the chopped meat, some chopped beef-suet, grated breadcrumbs, and well-washed currants ; add a peeled and chopped apple, and a small grated nutmeg. Bind all the ingredients together with six well-beaten eggs. When well mixed, turn the pudding into a baking-dish and bake in a moderate oven. When cooked, take the podding out of the oven and serve it either hot or cold. Calf’s-Feet Salad. — Thoroughly wash and clean two Calf’s Feet, wrap each one in a separate piece of muslin, put them in a saucepan of boiling water with a lump of salt and 2 tablespoonfuls of vinegar, and boil them. When cooked, drain the feet, leave them till cool, then remove the muslin and bone them. Cut the meat into small square pieces. Wash two lettuces, pull their leaves apart, and arrange them in a saladbowl ; put in the pieces of feet, sprinkle over some chopped beetroot and cress, arrange some slices or quarters of hardboiled eggs tastefully about in Ihe dish, pour a mild vinaigrette sauce over all, and serve. Crepinettes of Calf’s Feet. — Separate the flesh from the bones of two cooked Calf’s Feet ; cut the flesh into small pieces, and if cold put it into a basin with a quarter of their quantity of raw truffles, also cut up ; season with pepper, salt, cayenne pepper, and a small quantity of grated nutmeg ; cover them with Madeira, and let them steep for two or three hours. Calf — continued. "When ready, add to the above mixture an equal quantity of finely-minced raw pork that has been seasoned, and mix them well together. Divide the mixture into small equal parts, and shape them into oblong squares. Wrap up the squares in pieces of pig’s caul, taking care that there is no opening ; brush them well with a paste-brush dipped in warmed butter, put them on a gridiron, and broil over a clear, but not too fierce, fire. When cooked, arrange the crepinettes on a hot dish, and serve. Fricassee of Calf’s Feet. — Soak four Calf’s Feet for three hours in cold water, simmer them in equal proportions of milk and water until they are sufficiently tender to remove the soft parts from the bones, dip them in the yolk of egg, cover them with fine breadcrumbs, pepper and salt them, and fry to a light brown in butter. Serve with white sauce. Savoury Calf’s-Foot Jelly. — See Aspic. Calf’s Head.— There are very few genuine epicures who can withstand the attractions of a well-cooked Calf’s Head surrounded by its garnish and trimmings. Nor is this to be wondered at seeing that few dishes can be made to offer such a variety of meats and flavours under one cover. An extensive assortment of receipts for preparing Calf’s-head dishes have been presented to us by our distinguished cooks, and from these some at least may be found to meet the requirements of even the most fastidious gourmet.