Belgian Fried Calf's Feet
From 365 foreign dishes, 1908
Serve hot with tomato-sauce.
Presented as published in 1908. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from 365 foreign dishes (1908) by Josephine Preston Peabody, page 14. The excerpt below is the record exactly as published.
Belgian Fried CalFs Feet. Clean aod boil the calfs feet until tender; season with salt and pepper. Remove the large bones from the feet ; beat 3 eggs with salt and pepper ; dip the feet in the beaten eggs ; then roll in fine bread-crumbs
Cook this with the app: pantry check, scaling, and the assistant.