Calf's Feet

The housekeeper's instructor; or, uni... · William Augustus Henderson · 1791
Source
The housekeeper's instructor; or, universal family cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (9)
Instructions (10)
  1. Parboil the calf's feet.
  2. Take out the long bones.
  3. Split the calf's feet.
  4. Put them into a stew-pan with some veal gravy and a glass of white wine.
  5. Add the yolks of two or three eggs beaten up with a little cream, grated nutmeg, salt, and a piece of butter.
  6. Stir it till it is of a good thickness.
  7. Gently simmer the whole for about ten minutes.
  8. Put the calf's feet into your dish.
  9. Pour the sauce over them.
  10. Garnish with sliced lemon.
Original Text
Calf's Feet. PARBOIL them, then take out the long bones, split them, and put them into a stew-pan, with some veal gravy, and a glass of white wine. Add likewise the yolks of two or three eggs beat up with a little cream, grated nutmeg, salt, and a piece of butter. Stir it till it is of a good thickness; and when the whole has gently simmered for about ten minutes, put the feet into your dish, and pour the sauce over them. Garnish with sliced lemon.
Notes
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