Calf's Feet With Milk
From Mrs. Roundell's Practical cookery book, 1898
Serves 4
May improve with herbs or lemon peel.
Presented as published in 1898. 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 Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 298. The excerpt below is the record exactly as published.
Calf S Feet With Milk. — Put two thoroughly-cleaned calf’s feet into a jar, and cover them with equal quantities of milk and water. Put a paste cover over the jar, and set it in a slack oven for three hours. When cold take off all fat, and warm up as required. A few herbs, such as parsley, thyme, or even a bit of leek, if allowed and if liked, improve this broth. Or it may have a little lemon peel stewed in the jar
Cook this with the app: pantry check, scaling, and the assistant.