Calf's Foot Stewed with Herbs

Ingredients

• a calf's foot
• a quart of water
• a piece of butter the size of a large egg
• two small onions
• a dozen mushrooms chopped finely
• a bunch of savoury herbs
• the juice of a lemon
• three well-beaten eggs

Method

1. 1

   Boil the calf's foot until the flesh can be easily taken from the bone.

2. 2

   Remove bones and cut flesh into pieces.

3. 3

   Brown in butter, then add onions, mushrooms, and herbs.

4. 4

   Gradually mix in stock and simmer.

5. 5

   Add lemon juice and eggs without boiling.

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 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

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