Calf's Feet

A Handbook of Cookery for a Small House · Conrad, Jessie · 1923

Source: A Handbook of Cookery for a Small House
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (6)

Calf’s feet
a good piece of salt ↝ Salt, table, iodized [Spices and Herbs]
one onion whole ↝ Onions, raw [Vegetables and Vegetable Products]
one whole carrot ↝ Carrots, raw [Vegetables and Vegetable Products]
Half a pint of good port wine
a teacupful of cold water ↝ Water, tap [Tap water]

Instructions (7)

Soak calf's feet overnight as for calf's head.
Put soaked calf's feet into a saucepan with cold water and salt, one whole onion, and one whole carrot.
Simmer until cooked.
Serve the soup with the meat cut into small pieces and the vegetables cut as directed for calf's head.
If making jelly, omit the vegetables.
Add half a pint of port wine to the stock after it is cooked.
Before straining, add a teacupful of cold water to clear the stock.

Original Text

Calf’s Feet

Calf’s feet are of great use in the cooking for invalids. Soak as for calf’s head over night. Put into a saucepan with cold water and a good piece of salt, one onion whole and one whole carrot. This will make an excellent soup served with the meat cut into nice little pieces and the vegetables cut as directed for calf’s head. But if the feet are intended for jelly it is better to omit the vegetables. Half a pint of good port wine can be added to the stock after it is cooked. Before straining add a teacupful of cold water to clear it.

Notes

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