Stew of the Meat of the Foot

Ingredients

• one carroty
• a small turnip
• an onion
• half an ounce of clarified dripping
• one pint of cold water
• half an ounce of butter
• half an ounce of flour
• pepper and salt according to taste

Method

1. 1

   Wash, scrape, and slice the carrot, turnip, and onion.

2. 2

   Fry the vegetables in clarified dripping until light brown.

3. 3

   Cut the meat from the foot, season, and add to the vegetables.

4. 4

   Pour in cold water, bring to a boil, and simmer for one hour.

5. 5

   Strain the liquor, keep the meat and vegetables warm.

6. 6

   Melt butter, mix with flour, add liquor, and stir until thickened.

7. 7

   Add meat and vegetables to warm through and serve with boiled potatoes or rice.

As published

This recipe was extracted from The official handbook for the National Training School for Cookery (1891) by National Training School for Cookery (London), page 138. The excerpt below is the record exactly as published.

stew of the meat of tlie foot. 1. We take one carroty wash it, scrape it clean, and cut it in slices with a sharp knife. 2. We take a small turnip and an onion, peel them, and cut them in slices. 3. We put these vegetables into a saucepan with half an ounce of clarified dripping. 4. We put the saucepan on the fire and let the vegetables fry a light brown ; we must be careful they do not burn. 5. We cut the meat off the bones of the foot, cut it up into nice pieces, and season them with pepper and salt according to taste. 6. We put these pieces of meat into the saucepan with the vegetables. 7. We then pour in one pint of cold water, just bring it to the boil, and remove the saucepan to the side of the fire to stew gently one hour or till the vegetables are tender. 8. We then strain off the liquor and put the vegetables and meat on a dish. 9. We put the dish near the fire to keep warm. 10. We put half an ounce of butter into the saucepan and put it on the fire to melt. 11. When the bictter is melted we add half an ounce of flour

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