Calf's Foot Soup

Ingredients

• two calf's feet
• half a head of celery
• a bunch of parsley
• a small sprig of thyme
• an onion with five or six cloves stuck into it
• two quarts of nicely-flavoured stock
• two dessert-spoonfuls of finely-sifted rice flour
• a cupful of milk or cream
• the yolks of two eggs
• a glass of white wine

Method

1. 1

   Cut the calf's feet into pieces and simmer with celery, parsley, thyme, and onion for two hours.

2. 2

   Strain the liquid, thicken with rice flour, and add milk or cream mixed with egg yolks and wine.

3. 3

   Heat without boiling and serve with pieces of calf's feet.

Nutrition per serving

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 293. The excerpt below is the record exactly as published.

Calf's Foot Soup.— Cut two caK's feet into about twelve pieces, and put them into a saucepan, with half a head of celery, a bunch of l^arsley, a small sprig of thyme, an onion with five or six cloves stuck into it, and two quarts of nicely-flavoured stock. Simmer all gently together, skinuning the liquid carefully, for two hours. Take out the feet, strain the liquor, return it to the saucepan, and thicken it with two dessert-spoonfuls of finely-sifted rice flour. A few minutes before the soup is wanted, add pepper and salt, and stir gradually into it a cupful of milk or cream, mixed with the yolks of two eggs and a glass of white wine. Stir it over the fire for two or three minutes, but on no accoimt allow it to boil. Serve, with the pieces of calf's feet, in the tureen. Probable cost, 7d. per pint, K made with milk, and exclu- sive of the wine. Sufficient for three pints of soup. Calfs Foot, Stewed.— Wash and clean two caK's feet verj- carefully. Cut them into pieces, and put them into a saucepan with a pound and a half of beefsteak, cut in pieces and rolled in flour, a head of celery, and an onion stuck with cloves. Cover them with stock, or water if the stock is not at hand, and let them simmer gently for thi-ec hours. Take them off the fire, strain the gravy, and skim off the fat ; then boil the gravy up again with a cupful of new milk and a little salt and pepper. Put in the pieces of meat to heat, but do not allow them to boil. Serv-e with the meat CAL (06) CAL in the middle of the dish, and the gra^y poured round. Two feet will ho sufficient for throe or four persons. Calf's Foot Stewed with Herbs.— Wash a calf's foot. When it is thoroughly clean, boil it in a quart of water until the Hesh can be easily taken from the bone. Kemove the bones, and cut the Hesh into small, evenly- shaped pieces. Put a piece of butter the size of a large egg into a stewpan, let it melt, then put into it the pieces of meat, ha%ang previously salted, peppered, and rolled them in Hour. Lot them remain in the boiling butter until they are nicely browned ; j^ut with them two small onions, a dozen mushrooms chopped finely, and a bunch of savoury herbs ; mix the stock in by degrees, and let them simmer gently for half an hour or so ; then add the juice of a lemon, and three woU-beaten eggs. Do not allow the liquid to boil again after the eggs have been added. If the sauce is not sufficiently thick, a little more flour may be mixed in before the eggs and vinegar. If any of the liquor in which the meat was boiled is not required for the sauce, it will bo found very useful for gravies, &c. Cairs Foot Stock, Cheap Substi- tutes for. — Ox lieels may be used instead of calf's feet for stock. They should be bought before they are boiled at all. They are fre- quently offered for sale when they are partially dressed, and must be very carefully cleansed. They may bo bought for 4d. or od. each, and as two calf's feet

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