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Fricassee of Calf’s Feet
From The encyclopædia of practical cookery, 1890
Serves 1
Presented as published in 1890. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 74. The excerpt below is the record exactly as published.
Fricassee of Calf’s Feet. — Soak four Calf’s Feet for three hours in cold water, simmer them in equal proportions of milk and water until they are sufficiently tender to remove the soft parts from the bones, dip them in the yolk of egg, cover them with fine breadcrumbs, pepper and salt them, and fry to a light brown in butter. Serve with white sauce
Cook this with the app: pantry check, scaling, and the assistant.