vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Calf's Foot Mould
From Cassell's dictionary of cookery, 1892
Serves 2
Cost of a calf's foot: 4d. to 8d. Sufficient for a small breakfast dish.
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 292. The excerpt below is the record exactly as published.
Calf's Foot Mould.— A relishing break- fast dish may be made of the meat of calf's feet after they have been boiled for jelly, broth, stock, &c. Take out all the bones, and cut the meat of one foot into small ijieces, mixing with it the juice and rind of a lemon, a small onion finely minced, and fiavouji-ing it with salt, cayenne, and powdered cinnamon. Put it into a saucepan with a piece of butter the size of an egg
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