Calf's Foot Fritters

Ingredients

• calf's feet as in the last recipe
• a cupful of boiling water
• a piece of butter about the size of a walnut
• half a pint of cold water
• four tablespoonfuls of fine flour
• the yolks of two eggs
• a little salt
• a little pepper
• the well-whisked whites of the eggs

Method

1. 1

   Melt butter in boiling water, add cold water.

2. 2

   Stir into flour, mix in yolks, salt, and pepper.

3. 3

   Add whisked egg whites before frying.

4. 4

   Fry pieces of meat in boiling butter until golden.

5. 5

   Serve with pickled gherkins.

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.

Calf's Foot Fritters.— Prepare the calf's feet as in the last recipe, but, before they are fried, lay each piece in a light batter made thus : — Pom- a cupful of boUing water over a piece of butter about the size of a walnut, and when it is melted, add to it half a pint of cold water. Stir this gradually into four table- spoonfuls of fine flour, and mix with it the yolks of two eggs and a little salt and pci^per. A few minutes before it is wanted, add the well- whisked whites of the egg

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