Calf's Foot, Fried
From Cassell's dictionary of cookery, 1892
Serves 4
Serves 4-5.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 290. The excerpt below is the record exactly as published.
two calf's feet which have been boiled for stock, and taken out while they are still firm. Remove the bones, and when the flesh is cold, cut it into small, nicely-shaped pieces, which must be placed for an horn- in a pickle made with two table-spoonfuls of tarragon vinegar, one table-spoonful of oil, one bay-leaf, two pinches of salt, and one of pepper. Turn them two or tlii'ee times. Take them out, drain them, dredge a little flom- over them, and fry them in boiling butter or oil till they are lightly browned. Put them on a hot dish, and serve them with fried parsley. Probable cost, 4d.,, without the calf's feet. Sufficient for four or five i^ersons. Calf's Foot Fritte
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