124. Lambs’ Feet

The Modern Housewife · Soyer, Alexis · 1849

Source: The Modern Housewife
Time: Cook: 120 min Total: 120 min
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (11)

Lambs’ Feet are very nutritious; purchase them ready cleaned; lay them ten minutes in boiling water, by doing which you will be able to draw out the leg-bone with facility; then put them in a stewpan (two would be sufficient) ↝ Chicken feet [Chicken, whole pieces]
a pint of water with which you have mixed smoothly a tablespoonful of flour, and half a teaspoonful of salt ↝ Water, tap [Tap water]
a tablespoonful of flour ↝ Flour, 00 [Cereal Grains and Pasta]
half a teaspoonful of salt ↝ Salt, table, iodized [Spices and Herbs]
a small onion ↝ Onions, raw [Vegetables and Vegetable Products]
a celery ↝ Celery, raw [Vegetables and Vegetable Products]
parsley ↝ Parsley, raw [Not included in a food category]
a parsnip ↝ Parsnips, raw [Vegetables and Vegetable Products]
a little melted butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
parsley poured over ↝ Parsley, raw [Not included in a food category]
a little white broth from any meat instead of water ↝ Soup, broth [Soups, broth-based]

Instructions (14)

Purchase lambs' feet ready cleaned.
Lay them ten minutes in boiling water to facilitate drawing out the leg-bone.
Put the feet in a stewpan (two feet are sufficient).
Pour over a pint of water mixed smoothly with a tablespoonful of flour and half a teaspoonful of salt.
Place on the fire, stirring frequently until boiling.
Add a small onion, a celery stalk, some parsley, and a parsnip.
Boil gently for two hours.
Serve plain upon a plate, or with a little melted butter and parsley poured over.

Soup Variation

Use a little white broth from any meat instead of water to make a delicious soft soup.
This soup may be partaken of freely.

Calves' Feet Variation

Calves' feet are dressed in the same manner as lambs' feet.
Use a double proportion of everything.
Stew them double the time.
Serve precisely the same.

Original Text

124. Lambs’ Feet are very nutritious; purchase them ready cleaned; lay them ten minutes in boiling water, by doing which you will be able to draw out the leg-bone with facility; then put them in a stewpan (two would be sufficient), and pour over a pint of water with which you have mixed smoothly a tablespoonful of flour, and half a teaspoonful of salt; place them upon the fire, stirring frequently until boiling, when add a small onion, with a celery, parsley, and parsnip; boil gently for two hours, and when done, serve plain upon a plate, or with a little melted butter and parsley poured over. By using a little white broth from any meat instead of water, you make a delicious soft soup, which may be partaken of freely.

Calves’ feet are dressed in the same manner, but using a double proportion of everything, and stewing them double the time; they are served precisely the same.

Notes

—