Boiled Calf's Feet and Parsley and Butter

The Book of Household Management · Beeton, Mrs. (Isabella Mary) · 1861

Source: The Book of Household Management
Time: Cook: 180 min Total: 180 min
Yield: 4.0 persons
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (12)

2 calf's feet
2 slices of bacon ↝ Beef, bacon, cooked [Bacon]
2 oz. of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
2 tablespoonfuls of lemon-juice ↝ Lemon juice, raw [Fruits and Fruit Juices]
salt and whole pepper to taste ↝ Salt, table, iodized [Spices and Herbs]
salt and whole pepper to taste ↝ Peppers, raw, NFS [Other vegetables and combinations]
1 onion ↝ Onions, raw [Vegetables and Vegetable Products]
a bunch of savoury herbs
4 cloves ↝ Garlic, raw [Vegetables and Vegetable Products]
1 blade of mace ↝ Spices, mace, ground [Spices and Herbs]
water ↝ Water, tap [Tap water]
parsley and butter No. 493 ↝ Parsley, raw [Not included in a food category]

Instructions (4)

Procure 2 white calf's feet; bone them as far as the first joint, and put them into warm water to soak for 2 hours.
Then put the bacon, butter, lemon-juice, onion, herbs, spices, and seasoning into a stewpan; lay in the feet, and pour in just sufficient water to cover the whole.
Stew gently for about 3 hours; take out the feet, dish them, and cover with parsley and butter, made by recipe No. 493.
The liquor they were boiled in should be strained and put by in a clean basin for use: it will be found very good as an addition to gravies, &c. &c.

Original Text

BOILED CALF'S FEET AND PARSLEY AND BUTTER.

860. INGREDIENTS.—2 calf's feet, 2 slices of bacon, 2 oz. of butter, 2 tablespoonfuls of lemon-juice, salt and whole pepper to taste, 1 onion, a bunch of savoury herbs, 4 cloves, 1 blade of mace, water, parsley and butter No. 493.

Mode.—Procure 2 white calf's feet; bone them as far as the first joint, and put them into warm water to soak for 2 hours. Then put the bacon, butter, lemon-juice, onion, herbs, spices, and seasoning into a stewpan; lay in the feet, and pour in just sufficient water to cover the whole. Stew gently for about 3 hours; take out the feet, dish them, and cover with parsley and butter, made by recipe No. 493. The liquor they were boiled in should be strained and put by in a clean basin for use: it will be found very good as an addition to gravies, &c. &c.

Time.—Rather more than 3 hours.

Average cost, in full season, 9d. each. Sufficient for 4 persons.

Seasonable from March to October.

WHEN A CALF SHOULD BE KILLED.—The age at which a calf ought to be killed should not be under four weeks: before that time the flesh is certainly not wholesome, wanting firmness, due development of muscular fibre, and those animal juices on which the flavour and nutritive properties of the flesh depend, whatever the unhealthy palate of epicures may deem to the contrary. In France, a law exists to prevent the slaughtering of calves under six weeks of age. The calf is considered in prime condition at ten weeks, when he will weigh from sixteen to eighteen stone, and sometimes even twenty.

Notes

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