Cassell's dictionary of cookery

Calf s Foot, Curried. — Prepare two feet as in the last recipe, remove the bones, and cut the meat into neatly-shaped pieces. Put a piece of butter the size of a large egg into a stewpan. Let it melt ; slice into it two large onions ; let them brown lightly on both sides ; then remove them for a little while, and stir an ounce of cui-ry powder into the butter, letting it remain until it is thoroughly cooked. Add, gradually, sufficient of the liquid in which the feet were boiled to moisten the whole without making it too thin, put in the meat, the onions, and pepper and salt to taste. Simmer all gently together for a few minutes ; then pile the curry in the centre of a hot dish with a border of rice round it. Time to boil the feet, four hours ; to simmer, quarter «)f an hour. Probable cost. Is. Sufficient for three or four persons. Cairs Foot, Fried. — A good dish may be made of two calf's feet which have been boiled for stock, and taken out while they are still firm. Remove the bones, and when the flesh is cold, cut it into small, nicely-shaped pieces, which must be placed for an hour in a pickle made with two table-spoonfuls of tarragon vinegar, one table-spoonful of oil, one bay-leaf, two pinches of salt, and one of pepper. Turn them two or three times. Take them out, drain them, dredge a little flom- over them, and fry them in boiling butter or oil till they are lightly browned. Put them on a hot dish, and serve them with fried parsley. Probable cost, 4d., without the calf's feet. Sufficient for four or five persons. Calf's Foot Fritters.— Prepare the calf's feet as in the last recipe, but, before they are fried, lay each piece in a light batter made thus : — Pour a cupful of boiling water over a piece of butter about the size of a walnut, and when it is melted, add to it half a pint of cold water. Stir this gradually into four tablespoonfuls of fine flour, and mix with it the yolks of two eggs and a little salt and pepper. A few minutes before it is wanted, add the well- whisked whites of the eggs. Melt a little butter in a stewpan and, when it is boiling, fry the pieces of meat in it. Drain them from the fat, pile them on a hot dish, and serve with pickled gherkins. Time to stand in the pickle, one hour; to fry, ten minutes. This quantity will suffice for four persons. Probable cost, 8d., without the calf's feet. Calf S Foot Jelly. — In order to obtain calf's foot jelly quite clear, care should be taken, first, to mix the ingredients when they are cold ; and secondl}', not to stir the jelly after it has begun to heat and the scum to rise. Take a pint and a half of calf's foot stock {see Calf's Foot Stock), and be very laarticular that it is free from every particle of fat and sediment. Put it into a saucepan with the strained juice and thinly-peeled rind of two large lemons, three table-spoonfuls of pounded loaf sugar, half a pint of sherry, the whites and shells of fom- eggs (the whites must be beaten, but not to a froth), and haK an ounce of clarified isinglass. Let these stand for a few minutes ; then put them on a slow fire, and stir them a little until the sugar is dissolved, but as soon as the jelly begins to heat do not touch it again. Let it boil for twenty minutes ; the scum may be gently removed as it rises.