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Boiled Calf's Feet and Parsley
Classic Meals
Historic

Boned calves feet stewed with parsley, bacon, butter lemon, onion, herbs and spices (Mrs.B, Moxon 1764)


Original Receipt in 'The Book of Household Management', 1861, edited by Isabella Beeton (See Mrs.B)

BOILED CALF'S FEET AND PARSLEY AND BUTTER.
860. INGREDIENTS: 2 calf's feet, 2 slices of bacon, 2 oz. of butter, 2 tablespoonfuls of lemon-juice, salt and whole pepper to taste, 1 onion, a bunch of savoury herbs, 4 cloves, 1 blade of mace, water, parsley and butter No. 493.
Mode: Procure 2 white calf's feet; bone them as far as the first joint, and put them into warm water to soak for 2 hours. Then put the bacon, butter, lemon-juice, onion, herbs, spices, and seasoning into a stewpan; lay in the feet, and pour in just sufficient water to cover the whole. Stew gently for about 3 hours; take out the feet, dish them, and cover with parsley and butter, made by recipe No. 493. The liquor they were boiled in should be strained and put by in a clean basin for use: it will be found very good as an addition to gravies, &c. &c.
Time: Rather more than 3 hours.
Average cost:, in full season, 9d. each.
Sufficient: for 4 persons.
Seasonable: from March to October.




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