Calves’ Feet Stew

Ingredients

• three calves’ feet
• a quart of water
• one pound steak
• two pounds knuckle of veal
• the rind of a lemon pared very thinly
• the juice of the lemon
• two pieces of white ginger
• a penny packet of dried saffron
• one dessertspoonful of finely-chopped parsley
• a tablespoonful of carefully picked marjoram

Method

1. 1

   Put the calves’ feet in a stewpan with water and bring to a boil.

2. 2

   Skim the liquor, then add steak, veal, lemon rind, lemon juice, ginger, saffron, parsley, and marjoram.

3. 3

   Boil slowly for two hours, then add forcemeat balls and boil for another hour.

4. 4

   Remove steak and veal before serving.

As published

This recipe was extracted from The book of plain cooking (1904) by Ethel Archer, page 36. The excerpt below is the record exactly as published.

Calves’ Feet Stew Take three calves’ feet, which should have been split down the centre by the butcher, and cut each into three pieces. Put them in a stew- pan with a quart of water, and bring quickly to a boil. Then skim the liquor carefully. Add one pound steak, two pounds knuckle of veal, the rind of a lemon pared very thinly, the juice of the lemon, pepper, salt, two pieces of white ginger, a penny packet of dried saffron, one dessertspoonful of finely-chopped parsley, and a tablespoonful of carefully picked mar- jor

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