Calf’s Feet. — Tire jelly obtainable by boiling these is
the principal virtue that cooks value in Call’s or any
other animal’s feet, for it is not only nourishing, but
bright and beautiful when skilfully prepared. Ox-feet,
or cow-heel, yield less jelly in proportion to weight,
although age matures the gelatinous tissues and renders
them more consolidated. The jelly from these would
therefore be stronger and more glutinous ; but for a
light, bright, sparkling, delicate jelly, nothing can be
produced to equal that from the foot of the Calf. As
will be evident from the following receipts, jelly is not
the only tasty viand that can be prepared from Calf’s
Feet, which before using should be prepared thus :
Break the foot across several times, split it up between
the toes, remove the piece of fat between the toes, and all
the marrow from the bones. Well wash the foot, put it into
a saucepan of cold water, and bring to the boil; take out
the foot, plunge into a basin of cold water, and scrape
thoroughly.
Boiled Calf’s Feet. — Split each of three feet into halves,
and after removing the large bones put them to soak in
fresh water for one hour. Wash thoroughly, drain, and place
them in a saucepan, with 2 table-spoonfuls of flour and 3qts.
of cold water. Stir well ; add 1 gill of vinegar, one onion,
one carrot (all cut in shreds), twelve whole peppers, a handful
Calf — continued.
of salt, and a bouquet garni✪ Boiled Calf’s Feet, and cook briskly for an-hour-
and-a-half. Drain well, and serve with any kind of sauce.
Boiled Calf’s Feet with Piquant Sauce.— The same as for
Boiled Calf’s Feet, using ^ pint of hot piquant sauce to
pour over.
Boiled Calf’s Feet with Foulette Sauce.— Same as Boiled
Calf’s Feet, adding \ pint of hot poulette sauce, made as
follows : Put 1 pint of hot German sauce into a saucepan
with loz. of fresh butter, add the juice of half a medium-
sized lemon, and 1 teaspoonful of chopped parsley. Heat well
on the hot stove until thoroughly melted and mixed, but do not
lot it boil. Keep the sauce warm, and serve poured over the
Calf’s Feet on a dish.
Boiled Calf’s Feet with Remoulade Sauce. — The same
as for Boiled Calf’s Feet, adding J pint of hot remoulade
sauce.
Calf’s-Foot Jelly. — (1) Clean and wash four Calf’s Feet and
put them in a saucepan with lgull. of water, and add 2oz.
of isinglass and a little lemon-peel. Place the pan over a
moderate fire, and stew gently until a strong jelly is formed ;
carefully skim off the fat, and pour in lqt. of white wine.
When this is incorporated, work in lib. of loaf sugar, the
juice of eight lemons, and the whites of fifteen eggs✪ Calf’s-Foot Jelly beaten
to a froth. Put the pan back again on the fire and boil for
fifteen minutes longer ; remove to the side, and let the jelly
remain for a few minutes to settle ; then strain it through a
jelly-bag into moulds. When perfectly cold, turn it out, and
serve.
Page 71 · 2 recipe records on this page
Presented as published in 1890. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Calf’s Feet. — Tire jelly obtainable by boiling these is the principal virtue that cooks value in Call’s or any other animal’s feet, for it is not only nourishing, but bright and beautiful when skilfully prepared. Ox-feet, or cow-heel, yield less jelly in proportion to weight, although age matures the gelatinous tissues and renders them more consolidated. The jelly from these would therefore be stronger and more glutinous ; but for a light, bright, sparkling, delicate jelly, nothing can be produced to equal that from the foot of the Calf. As will be evident from the following receipts, jelly is not the only tasty viand that can be prepared from Calf’s Feet, which before using should be prepared thus :
Break the foot across several times, split it up between the toes, remove the piece of fat between the toes, and all the marrow from the bones. Well wash the foot, put it into a saucepan of cold water, and bring to the boil; take out the foot, plunge into a basin of cold water, and scrape thoroughly.
Boiled Calf’s Feet. — Split each of three feet into halves, and after removing the large bones put them to soak in fresh water for one hour. Wash thoroughly, drain, and place them in a saucepan, with 2 table-spoonfuls of flour and 3qts. of cold water. Stir well ; add 1 gill of vinegar, one onion, one carrot (all cut in shreds), twelve whole peppers, a handful
Calf — continued.
of salt, and a bouquet garni, and cook briskly for an-hourand-a-half. Drain well, and serve with any kind of sauce.
Boiled Calf’s Feet with Piquant Sauce.— The same as for Boiled Calf’s Feet, using ^ pint of hot piquant sauce to pour over.
Boiled Calf's Feet with Poulette Sauce.— Same as Boiled Calf's Feet, adding \ pint of hot poulette sauce, made as follows : Put 1 pint of hot German sauce into a saucepan with loz. of fresh butter, add the juice of half a mediumsized lemon, and 1 teaspoonful of chopped parsley. Heat well on the hot stove until thoroughly melted and mixed, but do not lot it boil. Keep the sauce warm, and serve poured over the Calf’s Feet on a dish.
Boiled Calf’s Feet with Remoulade Sauce. — The same as for Boiled Calf’s Feet, adding J pint of hot remoulade sauce.
Calf’s-Foot Jelly. — (1) Clean and wash four Calf’s Feet and put them in a saucepan with lgull. of water, and add 2oz. of isinglass and a little lemon-peel. Place the pan over a moderate fire, and stew gently until a strong jelly is formed ; carefully skim off the fat, and pour in lqt. of white wine. When this is incorporated, work in lib. of loaf sugar, the juice of eight lemons, and the whites of fifteen eggs beaten to a froth. Put the pan back again on the fire and boil for fifteen minutes longer ; remove to the side, and let the jelly remain for a few minutes to settle ; then strain it through a jelly-bag into moulds. When perfectly cold, turn it out, and serve.
Records on this page
Boiled Calf’s FeetCalf’s-Foot Jelly