Boiled Calf's Feet and Parsley Butter
From Mother's Cook Book: Containing Recipes for Every Day in the Week, Including .., 1902
The liquor they were boiled in can be strained and used for gravies.
Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
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Ingredients
Method
As published
This recipe was extracted from Mother's Cook Book: Containing Recipes for Every Day in the Week, Including .. (1902) by Marion Harland, page 29. The excerpt below is the record exactly as published.
BOILED CALF'S FEET AND PARSLEY BUTTER. Two calf b feet, two slices of bacon, two ounces of butter, two tablespoon fold of lemon-juice, salt and whole pepper to taste, one onion, a bunch of savory herbs, four cloves, one blade of mace, water, parsley and butter. Procure two white calf s feet; bone them as far as the first joint, and put them into warm water to soak for two hours. Then put the bacon, butter, lemon-juice, onion, herbs, spices, and seasoning into a stewpan ; lay in the feet, and pour in just sufficient water to cover the whole. Stew gently for about three hoars; take ont the feet, dish them, and cover with parsley and butter. The Hquor tbey were boiled in should be strained and pnt by in a clean basin for use; it will be found very good as an addition to gravies, eta, etc CALF'S LIVER AND BACON. Two or three pounds of liver, bacon, pepper and salt' to taste, a small pieee of batter, flour, two tablespoonfuls of lemon-juice
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