Calf’s Foot Soup

Ingredients

• Cut a calf’s foot into 3 pieces
• 3 stalks of celery
• a small sprig of thyme
• an onion with 3 or 4 cloves stuck into it
• one quart of stock
• a desert-spoonful of rice flour
• a small cupful of milk or cream
• the yolk of an egg
• a dash of white wine
• add pepper and salt

Method

1. 1

   Simmer the calf’s foot with celery, parsley, thyme, and onion in stock for two hours.

2. 2

   Skim, remove the foot, strain the liquor, and thicken with rice flour.

3. 3

   Just before serving, add pepper, salt, milk or cream mixed with egg yolk and wine.

4. 4

   Stir over heat for 2-3 minutes without boiling.

5. 5

   Serve with pieces of calf’s foot.

As published

This recipe was extracted from English and French cookery (1890) by Percy Lindley, page 23. The excerpt below is the record exactly as published.

Calf’s Foot Soup. — Cut a calf’s foot into 3 pieces, and put into a saucepan 3 stalks of celery, some parsley, a small sprig of thyme, an onion with 3 or 4 cloves stuck into it, and one quart of stock. Simmer gently for two hours, and skim. Take out the foot, strain the liquor, return it to the saucepan, and thicken with a desert-spoonful of rice flour. Just before the soup is served, add pepper and salt, and stir gradually into it a small cupful of milk or cream, mixed with the yolk of an egg and a dash of white wine

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