Boiled Calf's Feet

Ingredients

• Bone 2 white calf's feet
• 2 slices of bacon
• 2 tablespoons of butter
• 2 of lemon juice
• some salt
• whole pepper
• 1 onion
• 1 bunch of savory herbs
• 4 cloves
• 1 blade of mace

Method

1. 1

   Bone the feet and soak in warm water for 2 hours.

2. 2

   In a stewpan, add bacon, butter, lemon juice, salt, pepper, onion, herbs, cloves, and mace.

3. 3

   Lay the feet in and add enough water to cover.

4. 4

   Stew gently for about 3 hours, serve covered with parsley and butter.

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 241. The excerpt below is the record exactly as published.

BOILED CALF'S FEET.— Bone 2 white calf's feet as far as tihe first joint and soak in warm water 2 hrs. Now put into a stew- pan 2 slices of bacon^ 2 tablespoons of butter, 2 of lemon iuke» COOK COUNTY COOK BOOK 351 some salt and whole pepper, 1 onion, 1 bunch of savory herbs, 4 cloves and 1 blade of mace; lay the feet in and add just enough water to cover. Stew gently for about 3 hrs., remove the feet and serve them, covered with parsley and butter. The stock from the feet should be strained and reserved for use. It will prove a good addition to gravies, etc. — Mrs. J. E. Callin, 2717 S. Wabash Ava, Chicago, 111. TO COOK CALF'S HEAD.— Clean the calf's head, split in halves, take the eyes and snout bone away, soak in cold water for 2 hrs. Wash the brains in several waters, and lay them in cold wa- ter. Put the head together; cover it with cold water, add a table- spoon of salt; iboil slowly for 2 or 3 hrs. When it has boiled about an hr., take out J4 of the liquor for gravy; add salt, pepper^ parsley, chopped fine, a tablespoon of lemon juice

Cook this with the app: pantry check, scaling, and the assistant.