Calves' Feet
From The thorough good cook, 1895
Serves 4
Presented as published in 1895. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 165. The excerpt below is the record exactly as published.
Calves' Feet. Stew a few calves' feet, and when they are done, drain them. Then take a little fine stutiing — namel\^ a farce made of all sorts of dressed meat, etc., eggs excepted, which Avould make the whole stick together. When you have stuffed the middle of the calves' feet with the farce, give them a round shape, then dip them into an omelette seasoned with pepper and salt, and into crumbs of bread
Cook this with the app: pantry check, scaling, and the assistant.