Calf’s-Feet Salad

Ingredients

• two Calf’s Feet
• 2 tablespoonfuls of vinegar
• two lettuces
• some chopped beetroot
• some cress
• some slices or quarters of hard-boiled eggs
• pour a mild vinaigrette sauce

Method

1. 1

   Thoroughly wash and clean the Calf’s Feet, wrap each in muslin, boil in water with salt and vinegar.

2. 2

   Once cooked, cool, bone, and cut into small pieces.

3. 3

   Wash and arrange lettuce leaves in a salad bowl, add the pieces of feet, sprinkle with beetroot and cress, arrange hard-boiled eggs, pour vinaigrette over all, and serve.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 74. The excerpt below is the record exactly as published.

Calf’s-Feet Salad. — Thoroughly wash and clean two Calf’s Feet, wrap each one in a separate piece of muslin, put them in a saucepan of boiling water with a lump of salt and 2 table- spoonfuls of vinegar, and boil them. When cooked, drain the feet, leave them till cool, then remove the muslin and bone them. Cut the meat into small square pieces. Wash two lettuces, pull their leaves apart, and arrange them in a salad- bowl ; put in the pieces of feet, sprinkle over some chopped beetroot and cress, arrange some slices or quarters of hard- boiled eggs tastefully about in Ihe dish, pour a mild vinai- grette sauc

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