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Fried Ox-Feet

Game and Offal

Ox-feet (Cow-Heel pieces) rolled in egg and seasoned crumb. Fried in butter (Mrs.B)

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

639. INGREDIENTS: Ox-feet, the yolk of 1 egg, bread crumbs, parsley, salt and cayenne to taste, boiling butter.
Mode: Wash, scald, and thoroughly clean the feet, and cut them into pieces about 2 inches long; have ready some fine bread crumbs mixed with a little minced parsley, cayenne, and salt; dip the pieces of heel into the yolk of egg, sprinkle them with the bread crumbs, and fry them until of a nice brown in boiling butter.
Time: .-1 hour.
Average cost: 6d. each.
Seasonable: at any time.
Note. - Ox-feet may be dressed in various ways, stowed in gravy or plainly boiled and served with Butter Sauce. When plainly boiled, the liquor will answer for making sweet or relishing jellies, and also to give richness to soups or gravies.

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