Calf’s Foot, Baked or Stewed

Ingredients

• Wash a calf’s foot very carefully
• rub it over with pepper
• salt
• a little powdered cinnamon
• a pint and a half of water
• The knuckle-bone of a ham
• the end of a dried tongue
• a little celery
• an onion stuck with four or five cloves
• and a carrot

Method

1. 1

   Wash the calf’s foot and rub with pepper, salt, and cinnamon.

2. 2

   Cover with water and add knuckle-bone, tongue, celery, onion, and carrot.

3. 3

   Simmer for 3-4 hours until tender.

4. 4

   Remove bones, cut meat, strain gravy, skim fat, add mushroom catsup, thicken with ground rice, and serve hot with lemon juice and white wine.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 438. The excerpt below is the record exactly as published.

Calf’s Foot, Baked or Stewed. — Wash a calf’s foot very carefully, and rub it over with pepper, salt, and a little powdered cinnamon. Place it in a saucepan or dish, and cover it with a pint and a half of water. The knuckle - bone of a ham, the end of a dried tongue, or even a few pieces of beef may be added, with a little celery, an onion stuck with four or five cloves, and a carrot

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