Calf’s Feet with Tomato Sauce (Pieds de Veau aux Tomates)

Ingredients

• 2 calf’s feet
• 1 pt. tomato sauce
• 2 pts. light stock
• 1 Crofitons fried bread

Method

1. 1

   Wash and scrape the feet.

2. 2

   Put them into a saucepan with cold water to cover, bring to boiling point, and throw the water away.

3. 3

   Wash the feet again and rinse out the saucepan.

4. 4

   Return the feet to the saucepan with enough white stock to cover and cook slowly until tender.

5. 5

   Bone them, press between two dishes until cold, then cut into small pieces.

6. 6

   Heat the tomato sauce, add the pieces of feet, and simmer for 20 minutes.

7. 7

   Serve in a hot dish, garnished with croutons of fried bread.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 381. The excerpt below is the record exactly as published.

Calf’s Feet with Tomato Sauce (Pieds de Veau aux Tomates) 2 calf’s feet. [ 1 pt. tomato sauce. 2 pts. light stock. 1 Crofitons fried bread

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