Calves' Feet Broth

Ingredients

• two feet
• three quarts of water
• a large tea-cupful of the jelly
• half a glassful of sweet wine
• a little sugar
• a little nutmeg
• a bit of butter the size of a nutmeg

Method

1. 1

   Boil the calves' feet in water until reduced by half.

2. 2

   Strain and remove the fat.

3. 3

   In a saucepan, combine jelly, wine, sugar, and nutmeg.

4. 4

   Beat in a little of the mixture to the yolk of an egg, then stir it all together without boiling.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1804. The excerpt below is the record exactly as published.

two feet in three quarts of water to half ; strain, and set it by. When to be used take off the fat, put a large tea-cupful of the jeUy into a saucepan with half a glassful of sweet wine, a little sugar and nutmeg, and beat it up till it is ready to boil ; then take a little of it, and beat bj^ degrees to the yolk of an egg, and adding a bit of butter the size of a nutmeg, stir it all together, but do not let it boil. Grate a bit of fresh lemon into it. Calves -Feet Broth (another way). — -Boil two calves' feet, two ounces each of veal and beef, the bottom of a penny loaf, two or three blades of mace, half a nutmeg sliced, and a little salt in three quarts of water

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