Stewed Calf’s Feet

Ingredients

• Two Calf’s feet
• Two slices of Bacon
• One Onion
• Two ounces of Butter
• Four Cloves
• One blade of Mace
• A small bunch of Parsley, Thyme, and a Bay-leaf
• Salt and Pepper to taste

Method

1. 1

   Bone the feet as far as the first joint, soak them in warm water for two hours.

2. 2

   Put the butter, bacon, onion sliced, cloves, mace, and herbs into a stewpan, lay the feet in, and just cover them with cold water; add pepper and salt to taste, and stew slowly for three hours.

3. 3

   Take out the feet with a slice, and serve with sauce made as follows: Mix one ounce of butter and one ounce of flour together in a stewpan, add, stirring slowly all the time, half a pint of the liquor the feet were cooked in.

4. 4

   Let this boil for five minutes, then add the gill of milk, a pinch of salt, and last of all the chopped parsley.

As published

This recipe was extracted from Artizan recipes (1896) by Clarke, Charles Mrs, page 50. The excerpt below is the record exactly as published.

Stewed Calf’s Feet. Ingredients. Two Calf’s feet. Two slices of Bacon. One Onion. Two ounces of Butter. Four Cloves. One blade of Mace. A small bunch of Parsley, Thyme, and a Bay-leaf. Salt and Pepper to taste

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