Polish Stewed Calves' Feet

Ingredients

• Boil the calves' feet in salted water until tender
• Fry i chopped onion in butter
• stir in i tablespoonful of flour
• add i cup of stock
• with I bay-leaf
• some parsley chopped fine
• and ^ cup of vinegar
• salt to taste
• and pepper to taste
• Then add the feet and let simmer ten minutes. Stir in the yolks of an egg

Method

1. 1

   Boil the calves' feet in salted water until tender; then take out the bones.

2. 2

   Fry a chopped onion in butter; stir in flour; add stock.

3. 3

   Let boil with a bay leaf, some parsley chopped fine and vinegar, salt and pepper to taste.

4. 4

   Then add the feet and let simmer ten minutes.

5. 5

   Stir in the yolks of an egg and serve hot.

Nutrition per serving

As published

This recipe was extracted from 365 foreign dishes (1908) by Josephine Preston Peabody, page 26. The excerpt below is the record exactly as published.

Stir in i tablespoonful offlour; add I cup of stock, 1 bay-leaf, some thyme and parsley J let boiL Season with salt, pepper and lemon-juice. Cut the tripe into narrow strips ; add to the sauce. Let siimner one- half hour and serve. 30,— Polish Stewed Calves' Feet Boil the calves' feet in salted water until tender; then take out the bones. Fry i chopped onion in butter; stir in i tablespoon- ful of flour; add i cup of stock. Let boil with I bay-leaf, some parsley chopped fine and ^ cup of vinegar, salt and pepper to taste. Then add the feet and let simmer ten minutes. Stir in the yolks of an egg and serve hot OCTOBER, I.— Oriental Pudding. Heat I large cup of milk and stir in 3 taUespoonfiils of butter ; let boil up. Then stir ia i small cup of flour sifted with i tea- spoonful of baking-powder and a pinch of salCi stir until a smooth batter. Then re- move from the fire and stir in 4 well-beaten eggs, y^ cup of preserved ginger minced fine and 2 tablespoon fuls of the syrup ; mix thor- oughly. Put into a well-buttered mold and let steam two hours. Serve hot with wine sauce. 3.— Swedish Batter Cakes. Sift 1 pint of flour. Add a salt-spoonful of salt, 1 teaspoonful of soda dissolved in a. little milk, the yolks of 6 eggs and the whites beaten to a stiff froth and enough milk to make a thin batter. Then bake on a hot d griddle until done. Serve hot. October 3. — Chinese Chop Suey. Cut 3 pounds of fresh pork into tbin strips and let fry ten minutes. Add i large onion sliced thin and let fry ; then add 1 cup of sliced mushrooms, 3 stalks of celery cut fine, }i cup of Chinese sauce and a pinch of pepper ; moisten with J^ cup of hot water. Cover and let simmer until tender. Thicken the sauce with flour moistened with a little milk and let boil. Put some well-seasoned cooked rice on a platter, pour over the chop suey and serve very hot. 4. — Russian Nattonal Soup. Chop and fry all kinds of vegetables until tender. Make a highly-seasoued beef broth ; add the fried vegetables, 3 boiled beets chopped fine, some chopped ham, J^ tea- spoonful of fennel seed, a sprigs of parsley chopped. Let boil well j then add i cup of hot cream and serve at once, 5. — English Buns. Set a sponge over night with i cake of compressed yeast dissolved in a cup of warm water, 3 cups of milk and flour enough to October nuke a thick batter. Then add yi cup of melted butter, i cup of sugar, a. salt-spocnifui of salt, % teaspoonful of soda, % nutm^ grated and flour enough to make a stiff dough. Let raise five hours ; then roll out half an inch thick and cut into round cakes. Lay in a well-buttered baking-pan. Let stand half an hour ; then bake until a light brown. Brush the top with white of ^g beaten with pulv^zed sugar. 6.— Japanese Fish. Clean and season a large white fish with salt and paprica and let boil with 4 sliced shallots and I clove of garlic mashed fine. When nearly done, add i tablespoonful of butter, 3 sprigs of parsley chopped line, i tablespoonful of soy, I tablespoonful each of tarragon and Worcestershire sauce. Let cook until done. Place OD a plattn. Garnish with fried parsley and serve with boiled rice. •J. — Swiss Creamed Potatoes. Boil potatoes until tender and slice them thin. Heat two ounces of butter ; add a dessert-spoonful of flour. Then sdr in some October rich milk until it thickens ; add the potatoes, salt, pepper and chopped parsley. Let boil up; add a litde hot cream and serve -at once. 8.— Belgian Chicken. Cut a cooked chicken into pieces; add some slices of cold veal. Heat i cup of stock; add ^ teaspoooful of mustard, ^ teaspoonful of paprica, a pinch of white pepper and salt to taste

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