Calf's Feet Brawn

Ingredients

• 4 calf's feet
• 2 knuckles of veal
• 12 whole peppers
• 8 cloves
• Saltspoonful cayenne
• Teaspoonful mixed spice
• Tablespoonful of salt
• Bunch of herbs

Method

1. 1

   Boil the knuckles of veal with the calf's feet in enough water to well cover them all, add the cayenne, salt (more if required) whole pepper, spice, cloves and herbs, allow to boil for six hours; take out all the meat and put it in a presser, screw down very tight; if ice is not obtainable put it where it will get cool and set; turn out of the presser and cut with a very sharp knife.

2. 2

   The liquor can be cleared with the whites and shells of two eggs and strained, it makes excellent aspic jelly.

As published

This recipe was extracted from Mrs. Maclurcan's cookery book (1899) by H. Maclurcan, page 44. The excerpt below is the record exactly as published.

CALF'S FEET BEAWN. 4 calf's feet 12 whole peppers 2 knuckles of veal 8 cloves Saltspoonful cayenne Teaspoonful mixed spice Tablespoonful of salt Bunch of herbs

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