Calf's Foot Salad
From The art of living in Australia, 1893
Presented as published in 1893. 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 The art of living in Australia (1893) by Philip E. Muskett, page 225. The excerpt below is the record exactly as published.
CALFS FOOT SALAD. Calves' feet that have been boiled down for jelly make a good salad. They must, of course, be boiled very thoroughly for af^least eight hours. Strain off the stock, remove the bones, and put the meat on one side till quite cold. Then cut up into neat pieces and put into a salad bowl. Pour over a salad dressing or just oil and vinegar ; shred over it a nice white lettuce, and garnish with sliced beetroot
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