Calf's Feet Fried with Italian Sauce
From Practical household cookery, 1891
Serves 4
Can also be served k la poulette.
Presented as published in 1891. 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 Practical household cookery (1891) by E. Duret, page 69. The excerpt below is the record exactly as published.
. CALF'S FEET FRIED, ITALIAN SAUCE. Eemove the large bone of four calf's feet, cut them in halves, blanch for ten minutes, then boil for about two i64 PRACTICAL HOUSEHOLD COOKERY. hours and a half in a liquor made as for the sheep's feet ; when done bone them, cut each in four, dip these pieces in a batter paste and fry in hot fat
Cook this with the app: pantry check, scaling, and the assistant.