Calf's Foot (a la Poulette)

Ingredients

• two feet
• a piece of butter the size of an egg
• a table-spoonful of flour
• a pint ef nicely-flavoured stock
• the well-beaten yolks of two eggs
• a little pepper
• a little salt

Method

1. 1

   Remove bones from boiled calf's feet and cut meat into pieces.

2. 2

   Melt butter in a saucepan, add flour gradually, mix until smooth.

3. 3

   Dilute with stock, stirring for 10-15 minutes.

4. 4

   Remove from fire, thicken with egg yolks, season with pepper and salt.

5. 5

   Add calf's feet to sauce, heat without boiling, and serve.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 288. The excerpt below is the record exactly as published.

Calfs Foot (a la Poulette).— Calf's feet which have been boiled for stock may (if not too much cooked) be made into an agreeable dish by serving them in a little Poulette sauce. Take out the bones, and cut the meat into neatly-shaped pieces. Put a piece of butter the size of an egg into a saucepan, let it melt, then add to it gradually a table-spoonful of flom-. Mix the paste thoroughly with a wooden spoon for two or three minutes, until it is quite smooth ; then dilute it bj' degrees with a pint ef nicely- flavoured stock, and keep on stii'iing it for ten or fifteen minutes. Draw the saucepan from the fire for a minute or two, thicken the soup with the well-beaten yolks of two eggs, and season with a little pepper and salt. Put the pieces of calf's feet into the sauce, let them become hot, without boiling, and serve. Time to make the sauce, twenty-five minutes. Sufficient for two feet. Calf's Foot, Baked or Stewed.— Wash a calf 's foot verj- carefully, and rub it over withpepi^er, salt, and a little powdei-ed cinnamon. Place it in a saucepan or dish, and cover it with a pint and a half of water. The knuckle- bone of a ham, the end of a di-ied tongue, or even a few pieces of beef may be added, with a little celery, an onion stuclc with four or five cloves, and a carrot. Let these simmer either in the oven or on the fire for three or four hours. In either case they must be closely covered. "VVTien quite tender, take out the bones, and cut the meat into neat pieces. Strain the gravj% skimming off the fat, add to it a table-spoonful of mushroom ketchup, and thicken it with a dessert-spoonful of ground rice. Let it boil up, then put in the pieces of meat, a squeeze of lemon- juice, a glass of white wine, and serve hot. Probable cost, 4d. to 8d. per foot. One foot will be found .sufficient for one or two persons. Calfs Foot Boiled with Parsley and Butter.— Thoroughly clean two calfs feet, divide them at the joint, and split the hoofs. Put three rashers of bacon into a stew- pan, with a piece of butter the size of an egg, a large onion stuck with five or six cloves, the juice of a lemon, and a little salt

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