Calf's Foot Soup.— Cut two caK's feet
into about twelve pieces, and put them into a
saucepan, with half a head of celery, a bunch of
l^arsley, a small sprig of thyme, an onion with
five or six cloves stuck into it, and two quarts
of nicely-flavoured stock. Simmer all gently
together, skinuning the liquid carefully, for two
hours. Take out the feet, strain the liquor,
return it to the saucepan, and thicken it with
two dessert-spoonfuls of finely-sifted rice flour.
A few minutes before the soup is wanted, add
pepper and salt, and stir gradually into it a
cupful of milk or cream, mixed with the yolks
of two eggs and a glass of white wine. Stir it
over the fire for two or three minutes, but on
no accoimt allow it to boil. Serve, with the
pieces of calf's feet, in the tureen. Probable
cost, 7d. per pint, K made with milk, and exclu-
sive of the wine. Sufficient for three pints of
soup.
Calfs Foot, Stewed.— Wash and clean
two caK's feet verj- carefully. Cut them into
pieces, and put them into a saucepan with a
pound and a half of beefsteak, cut in pieces
and rolled in flour, a head of celery, and an
onion stuck with cloves. Cover them with
stock, or water if the stock is not at hand, and
let them simmer gently for thi-ec hours. Take
them off the fire, strain the gravy, and skim
off the fat ; then boil the gravy up again with
a cupful of new milk and a little salt and
pepper. Put in the pieces of meat to heat, but
do not allow them to boil. Serv-e with the meat
CAL
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in the middle of the dish, and the gra^y poured
round. Two feet will ho sufficient for throe or
four persons.
Calf's Foot Stewed with Herbs.—
Wash a calf's foot. When it is thoroughly
clean, boil it in a quart of water until the Hesh
can be easily taken from the bone. Kemove
the bones, and cut the Hesh into small, evenly-
shaped pieces. Put a piece of butter the size
of a large egg into a stewpan, let it melt, then
put into it the pieces of meat, ha%ang previously
salted, peppered, and rolled them in Hour. Lot
them remain in the boiling butter until they
are nicely browned ; j^ut with them two small
onions, a dozen mushrooms chopped finely,
and a bunch of savoury herbs ; mix the stock in
by degrees, and let them simmer gently for half
an hour or so ; then add the juice of a lemon,
and three woU-beaten eggs. Do not allow the
liquid to boil again after the eggs have been
added. If the sauce is not sufficiently thick, a
little more flour may be mixed in before the
eggs and vinegar. If any of the liquor in which
the meat was boiled is not required for the
sauce, it will bo found very useful for gravies,
&c.
Cairs Foot Stock, Cheap Substi-
tutes for. — Ox lieels may be used instead of
calf's feet for stock. They should be bought
before they are boiled at all. They are fre-
quently offered for sale when they are partially
dressed, and must be very carefully cleansed.
They may bo bought for 4d. or od. each, and as
two calf's feet✪ Calf's Foot, Roasted will produce a quart of stock,
and two cow's heels three pints, it is a decided
saving to use the latter. Ton shank bones of
mutton, which may be bought for a mere trifle,
will yield as much jelly as a calf's foot.
Calf's Foot Stock for Jelly.— Take
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Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
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Calf's Foot Soup.— Cut two caK's feet
into about twelve pieces, and put them into a
saucepan, with half a head of celery, a bunch of
l^arsley, a small sprig of thyme, an onion with
five or six cloves stuck into it, and two quarts
of nicely-flavoured stock. Simmer all gently
together, skinuning the liquid carefully, for two
hours. Take out the feet, strain the liquor,
return it to the saucepan, and thicken it with
two dessert-spoonfuls of finely-sifted rice flour.
A few minutes before the soup is wanted, add
pepper and salt, and stir gradually into it a
cupful of milk or cream, mixed with the yolks
of two eggs and a glass of white wine. Stir it
over the fire for two or three minutes, but on
no accoimt allow it to boil. Serve, with the
pieces of calf's feet, in the tureen. Probable
cost, 7d. per pint, K made with milk, and exclu-
sive of the wine. Sufficient for three pints of
soup.
Calfs Foot, Stewed.— Wash and clean
two caK's feet verj- carefully. Cut them into
pieces, and put them into a saucepan with a
pound and a half of beefsteak, cut in pieces
and rolled in flour, a head of celery, and an
onion stuck with cloves. Cover them with
stock, or water if the stock is not at hand, and
let them simmer gently for thi-ec hours. Take
them off the fire, strain the gravy, and skim
off the fat ; then boil the gravy up again with
a cupful of new milk and a little salt and
pepper. Put in the pieces of meat to heat, but
do not allow them to boil. Serv-e with the meat
CAL
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CAL
in the middle of the dish, and the gra^y poured
round. Two feet will ho sufficient for throe or
four persons.
Calf's Foot Stewed with Herbs.—
Wash a calf's foot. When it is thoroughly
clean, boil it in a quart of water until the Hesh
can be easily taken from the bone. Kemove
the bones, and cut the Hesh into small, evenly-
shaped pieces. Put a piece of butter the size
of a large egg into a stewpan, let it melt, then
put into it the pieces of meat, ha%ang previously
salted, peppered, and rolled them in Hour. Lot
them remain in the boiling butter until they
are nicely browned ; j^ut with them two small
onions, a dozen mushrooms chopped finely,
and a bunch of savoury herbs ; mix the stock in
by degrees, and let them simmer gently for half
an hour or so ; then add the juice of a lemon,
and three woU-beaten eggs. Do not allow the
liquid to boil again after the eggs have been
added. If the sauce is not sufficiently thick, a
little more flour may be mixed in before the
eggs and vinegar. If any of the liquor in which
the meat was boiled is not required for the
sauce, it will bo found very useful for gravies,
&c.
Cairs Foot Stock, Cheap Substi-
tutes for. — Ox lieels may be used instead of
calf's feet for stock. They should be bought
before they are boiled at all. They are fre-
quently offered for sale when they are partially
dressed, and must be very carefully cleansed.
They may bo bought for 4d. or od. each, and as
two calf's feet will produce a quart of stock,
and two cow's heels three pints, it is a decided
saving to use the latter. Ton shank bones of
mutton, which may be bought for a mere trifle,
will yield as much jelly as a calf's foot.
Calf's Foot Stock for Jelly.— Take