Cassell's dictionary of cookery

Calf's Ears (a la Neapolitaine).— Prepare the ears as above. Place them in a saucepan with rashers of bacon under and over, sufticient stock to cover the whole, and simmer gently until sufficiently cooked. When done, <h-ain and fill them with a forcemeat made of fom- ounces of crumbs, a cupful of milk, four •oimces of Parmesan cheese, a piece of butter the size of a walnut, and the yolks of two fggs. Tie them well with thread, then dip them in butter, cover them with bread-crumbs, and fry till they are a light brown. Time to fry, ten minutes. Sufficient for three or four persons. Calf's Feet. — Calf's feet are generally prepared for boiling by the butcher ; but if this is not done, they should be put into water just upon the point of boiling, and kept in it for two or three minutes, when the hair must be scraped off, the hoofs knocked off on the edge of the sink, the claws split, and the fat that is between them taken away. They must then be washed with scrupulous care and nicety. Probable cost, 4d. to 8d. each. Calf's Feet and Sauce.— Thoroughly cleanse two calf's feet ; place them in a saucepan, and pour over them three pints of cold water. Let them simmer gently for four hoiu-s, then split them in halves, and trim nicely, cut them into neat pieces, and drain the water from them. Take a cupful of finely-grated bread- crumbs, mix with them a small onion choppcc small, a little grated nutmeg, a salt-spoonful of salt, and a third of a salt-spoonful of pepper. Dijj the pieces into egg, then into the crumbs, and fry them in boiling oil or butter until nicely browned. Put them in the middle of a hot disli, with a sauce round them made as follows : — Chop finely three large onions, three large muslirooms, and three tomatoes. Put these into a saucepan with a grain of powdered ginger, a quarter of a nutmeg grated, a salt-spoonful of salt, the same of mustard, a little cayenne, a small piece of sugar, and a glassful of white wine. Simmer gently, stirring all the time, tiU the onions are tender. Time to stew the feet, four hours. Probable cost, 4d. to 8d. each. Sufficient for three or fom- persons. Calf's Foot (a la Poulette).— Calf's feet which have been boiled for stock may (if not too much cooked) be made into an agreeable dish by serving them in a little Poulette sauce. Take out the bones, and cut the meat into neatly-shaped pieces. Put a piece of butter the size of an egg into a saucepan, let it melt, then add to it gradually a table-spoonful of flom-. Mix the paste thoroughly with a wooden spoon for two or three minutes, until it is quite smooth ; then dilute it by degrees with a pint of nicely-flavoured stock, and keep on stii'iing it for ten or fifteen minutes. Draw the saucepan from the fire for a minute or two, thicken the soup with the well-beaten yolks of two eggs, and season with a little pepper and salt. Put the pieces of calf's feet into the sauce, let them become hot, without boiling, and serve. Time to make the sauce, twenty-five minutes. Sufficient for two feet. Calf's Foot, Baked or Stewed.—