Curried Calves' Feet

Ingredients

• three calves' feet
• with some vegetables
• fine herbs
• pepper and salt
• two dozen mushrooms
• two tablespoonfuls of sweet chutney
• the pulp of three good-sized tomatoes
• half a pinch of cayenne
• a pinch each of cinnamon, coriander, and cummin

Method

1. 1

   Blanch and boil with some vegetables, fine herbs, pepper and salt, three calves' feet.

2. 2

   Drain, bone, cut them round with a cutter, and place them in a stewpan with two dozen mushrooms previously cooked.

3. 3

   Moisten them with a little veloute sauce finished with two tablespoonfuls of sweet chutney (finely chopped) and the pulp of three good-sized tomatoes, half a pinch of cayenne, and a pinch each of cinnamon, coriander, and cummin.

4. 4

   Let them simmer for a quarter of an hour, and thicken the sauce with a liason of two yolks of eggs.

5. 5

   On the other hand, blanch half a pound of rice, boil it in broth, keeping it firm; when dried, thicken it with a piece of butter, and a pinch of grated parmesan cheese.

As published

This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 20. The excerpt below is the record exactly as published.

Curried Calves' Feet. Blanch and boil with some vegetables, fine herbs, pepper and salt, three calves' feet. Drain, bone, cut them round with a cutter, and place them in a stewpan with two dozen mushrooms previously cooked. Moisten AMERICA them with a little veloute sauce finished with two table- spoonfuls of sweet chutney (finely chopped) and the pulp of three good-sized tomatoes, half a pinch of cayenne, and a pinch each of cinnamon, coriander, and cummin

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