Fricasey of Calves Feet and Chaldron, after the Italian Way

The Art Of Cookery · Hannah Glasse · 1747

Source: The Art Of Cookery
Status: success · extracted 11 days ago
Not a recipe: No

Ingredients (18)

for the pudding

the crumb of about a threepenny loaf ↝ Bread, crumbs, dry, grated, seasoned [Baked Products]
one pound of suet ↝ Beef, variety meats and by-products, suet, raw [Beef Products]
a large onion ↝ Onions, raw [Vegetables and Vegetable Products]
two or three handfuls of parsley ↝ Parsley, raw [Not included in a food category]
three or four cloves of garlick ↝ Garlic, raw [Vegetables and Vegetable Products]
eight or ten eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]

for the calves feet and chaldron

the feet ↝ Pork, pig's feet [Pork]
two quarts of green pease ↝ Peas, green, raw [Vegetables and Vegetable Products]
the yolks of two eggs ↝ Egg, yolk only, raw [Eggs and omelets]
the juice of a lemon ↝ Lemon juice, raw [Fruits and Fruit Juices]
pepper ↝ Spices, pepper, black [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]
mace ↝ Spices, mace, ground [Spices and Herbs]
an onion ↝ Onions, raw [Vegetables and Vegetable Products]
some parsley ↝ Parsley, raw [Not included in a food category]
garlick ↝ Garlic, raw [Vegetables and Vegetable Products]

for garnish

fried suckers ↝ Fish, sucker, white, raw [Finfish and Shellfish Products]
sliced onion ↝ Onions, raw [Vegetables and Vegetable Products]

Instructions (7)

To make a Fricasey of Calves Feet and Chaldron, after the Italian Way.
To the crumb of about a threepenny loaf, put one pound of suet, a large onion, two or three handfuls of parsley, mince it very small; season it with salt and pepper; three or four cloves of garlick; mix with eight or ten eggs; then stuff the children.
Take the feet and put them in a deep stew-pan: it must stew upon a slow fire till the bones are loose.
Then take two quarts of green pease, and put in the liquor.
And when done, thicken it with the yolks of two eggs and the juice of a lemon.
It must be seasoned with pepper, salt, mace, an onion, some parsley and garlick.
Serve it up with the abovesaid pudding in the middle of the dish, and garnish the dish with fried suckers, and sliced onion.

Original Text

To make a Fricasey of Calves Feet and Chaldron, after the Italian Way.
To the crumb of about a threepenny loaf, put one pound of suet, a large onion, two or three handfuls of parsley, mince it very small; season it with salt and pepper; three or four cloves of garlick; mix with eight or ten eggs; then stuff the children; take the feet and put them in a deep stew-pan: it must stew upon a slow fire till the bones are loose; then take two quarts of green pease, and put in the liquor; and when done, thicken it with the yolks of two eggs and the juice of a lemon. It must be seasoned with pepper, salt, mace, an onion, some parsley and garlick. Serve it up with the abovesaid pudding in the middle of the dish, and garnish the dish with fried suckers, and sliced onion.

Notes

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