Calf’s Feet Pie

The housekeeper's instructor; or, uni... · William Augustus Henderson · 1791
Source
The housekeeper's instructor; or, universal family cook
Time
Cook: 90 min Total: 90 min
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (6)
for boiling the calf's feet
for the pie filling
for the crust
Instructions (6)
  1. Boil your calf’s feet in three quarts of water, with three or four blades of mace, and let them boil gently till it is reduced to about a pint and a half.
  2. Then take out the feet, strain the liquor and make a good crust.
  3. Cover your dish, then take the flesh from the bones, and put half into it.
  4. Strew over it half a pound of currants, clean washed and picked, and half a pound of raisins stoned.
  5. Then lay on the rest of your meats, skim the liquor they were boiled in, sweeten it to your taste, and put in half a pint of white wine.
  6. Then pour all into the dish, put on your lid, and bake it an hour and a half.
Original Text
Calf’s Feet Pie. BOIL your calf’s feet in three quarts of water, with three or four blades of mace, and let them boil gently till it is reduced to about a pint and a half. Then take out the feet, strain the liquor and make a good crust. Cover your dish, then take the flesh from the bones, and put half into it. Strew over it half a pound of currants, clean washed and picked, and half a pound of raisins stoned. Then lay on the rest of your meats, skim the liquor they were boiled in, sweeten it to your taste, and put in half a pint of white wine. Then pour all into the dish, put on your lid, and bake it an hour and a half.
Notes
—