BAKED OR STEWED CALF'S FOOT

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

Source: The Book of Household Management
Yield: 1.0 person
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (10)

1 calf's foot
1 pint of milk ↝ Milk, NFS [Milk, reduced fat]
1 pint of water ↝ Water, tap [Tap water]
1 blade of mace ↝ Spices, mace, ground [Spices and Herbs]
the rind of 1/4 lemon ↝ Lemon, raw [Citrus fruits]
pepper and salt to taste ↝ Spices, pepper, black [Spices and Herbs]
pepper and salt to taste ↝ Salt, table, iodized [Spices and Herbs]

Optional additions

an onion ↝ Onions, raw [Vegetables and Vegetable Products]
a small quantity of celery ↝ Celery, raw [Vegetables and Vegetable Products]
1/2 a teacupful of cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]

Instructions (3)

Well clean the foot, and either stew or bake it in the milk-and-water with the other ingredients from 3 to 4 hours.
To enhance the flavour, an onion and a small quantity of celery may be added, if approved.
1/2 a teacupful of cream, stirred in just before serving, is also a great improvement to this dish.

Original Text

BAKED OR STEWED CALF'S FOOT.

1861. INGREDIENTS.—1 calf's foot, 1 pint of milk, 1 pint of water, 1 blade of mace, the rind of 1/4 lemon, pepper and salt to taste.

Mode.—Well clean the foot, and either stew or bake it in the milk-and-water with the other ingredients from 3 to 4 hours. To enhance the flavour, an onion and a small quantity of celery may be added, if approved; 1/2 a teacupful of cream, stirred in just before serving, is also a great improvement to this dish.

Time.—3 to 4 hours. Average cost, in full season, 9d. each.

Sufficient for 1 person. Seasonable from March to October.

Notes

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