Calves Feet stewed

The Art Of Cookery · Hannah Glasse · 1747

Source: The Art Of Cookery
Time: Cook: 120 min Total: 120 min
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (6)

a calf's foot, cut it into four pieces
half a pint of soft water ↝ Water, tap [Tap water]
a middling potatoe; scrape the outside skin clean off, slice it thin ↝ Potatoes, raw, skin [Vegetables and Vegetable Products]
a middling onion peeled and sliced thin ↝ Onions, raw [Vegetables and Vegetable Products]
some beaten pepper ↝ Spices, pepper, black [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]

Instructions (4)

Take a calf's foot, cut it into four pieces, put it into a sauce-pan, with half a pint of soft water, and a middling potatoe; scrape the outside skin clean off, slice it thin; and a middling onion peeled and sliced thin, some beaten pepper and salt.
Cover it close, and let it stew very softly for about two hours after it boils.
Be sure to let it simmer as softly as you can.
Eat it without any sauce; it is an excellent dish.

Original Text

Calves Feet stewed.
TAKE a calf's foot, cut it into four pieces, put it into a sauce-pan, with half a pint of soft water, and a middling potatoe; scrape the outside skin clean off, slice it thin; and a middling onion peeled and sliced thin, some beaten pepper and salt, cover it close, and let it stew very softly for about two hours after it boils; be sure to let it simmer as softly as you can: eat it without any sauce; it is an excellent dish.

Notes

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