Calves' Feet a l'Italia

Ingredients

• some calves' feet
• half a pound of suet
• half a pound of fat bacon
• a quarter of a pound of butter
• the juice of half a lemon
• one onion
• a bouquet garni

Method

1. 1

   Bone the calves' feet, wash in warm water, blanch, then stew in a blanc made with suet, bacon, butter, lemon juice, onion, bouquet garni, and enough water to cover.

2. 2

   Serve hot with parsley and butter sauce.

As published

This recipe was extracted from À la mode cookery (1902) by Harriet Anne de Salis, page 24. The excerpt below is the record exactly as published.

Calves' Feet a I'ltalia Take some calves' feet, bone them as far as the joint. Put them into warm water to wash away the blood, then blanch them thoroughly and let them cool, then stew them in a blanc made as follows : — Half a pound of suet and half a pound of fat bacon cut into dice, a quarter of a pound of butter, the juice of half a lemon, one onion, a bouquet garni

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