Calves’ Feet Fritters

Ingredients

• Boil two calves’ feet
• dip each piece either in batter
• or egg and breadcrumb
• fry in boiling fat or oil

Method

1. 1

   Boil two calves’ feet as for jelly, but do not let them stew till they fall to pieces; take them out while they are still firm, split them open, remove the bones (which can be returned to the stock), and lay the meat flat on a dish to get cold.

2. 2

   Cut them into small cutlet-shaped pieces, dip each piece either in batter, or egg and breadcrumb, and fry in boiling fat or oil to a golden brown.

3. 3

   Drain them on kitchen paper and serve with Spanish sauce.

As published

This recipe was extracted from Dainty dinners and dishes for Jewish families (1907) by May Henry, Kate Halford, page 18. The excerpt below is the record exactly as published.

CALVES’ FEET FRITTERS. Be ig nets de Pieds de Veau. Boil two calves’ feet as for jelly, but do not let them stew till they fall to pieces; take them out while they are still firm, split them open, remove the bones (which can be returned to the stock), and lay the meat flat on a dish to get cold. Cut them into small cutlet-shaped pieces, dip each piece either in batter, or egg and breadcrumb, and fry in boiling fat or oil

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