Neats' Feet Soup

Ingredients

• two neat's feet
• three quarts of good stock
• one pound of pickled pork
• a bundle of sweet herbs
• the rind and juice of a small lemon
• one pint of strong beef-gravy
• a glassful of sherry
• a little cayenne
• salt, if necessary

Method

1. 1

   Scald and clean the neat's feet, then simmer with stock, pickled pork, herbs, and lemon for four hours.

2. 2

   Strain the soup, cut the meat into pieces, and return to the saucepan with beef-gravy and sherry.

3. 3

   Season and boil once more before 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 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 and salt, if necessary

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