Neats' Feet, Potted

Ingredients

• two neat's feet
• a small quantity of water
• a small quantity of salt
• a little cayenne
• a little mace

Method

1. 1

   Boil the neat's feet until the flesh leaves the bones.

2. 2

   Cut the meat into small pieces and place in a mold.

3. 3

   Season the liquid with salt, cayenne, and mace, pour over the meat, and let it cool and stiffen.

4. 4

   Turn out onto a dish and garnish with parsley.

Nutrition per serving

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 988. The excerpt below is the record exactly as published.

Neats' Feet, Potted. — Boil two neat's feet in a small quantity of water until the flesh easily leaves the bones. Cut the meat into small pieces, and place these neatly in a mould. Season a small quantity of the liquid vdth salt, cayenne, and a little mace ; pour it upon the meat, and when cold and stiff turn it out on a dish, and garnish with parsley. Time, four hours or more to simmer the feet. Probable cost, 8d. each. SufScient for six or seven persons. Neats' Feet Soup. — Take two neat's feet which have been merely scalded and cleaned, not boiled. Put them into a stewpan with three quarts of good stock, one pound of pickled pork, a bundle of sweet herbs, and the rind and juice of a small lemon ; simmer gently for four hours until the liquid is reduced to about half its quantity and the bones leave the flesh easily. Strain the soup ; cut the meat into convenient-sized pieces, and return both again to the saucepan, adding one pint of strong beef- gravy and a glassful of sherry. Season with a I little cayenne

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