Baked or Stewed Calf's Foot
A historical recipe from The Book of Household Management, by Beeton, Mrs. (Isabella Mary) (1861).
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A historical recipe
The Book of Household Management, by Beeton, Mrs. (Isabella Mary) (1861). Project Gutenberg eBook #10136.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Ingredients 3 ingredients
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
Method
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- 1861.
- INGREDIENTS.--1 calf's foot, 1 pint of milk, 1 pint of water, 1 blade of mace, the rind of 1/4 lemon, pepper and salt to taste.
- Mode.--Well clean the foot, and either stew or bake it in the milk-and-water with the other ingredients from 3 to 4 hours.
- To enhance the flavour, an onion and a small quantity of celery may be added, if approved;
- 1/2 a teacupful of cream, stirred in just before serving, is also a great improvement to this dish.
Plating
Cookware for this recipe
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Wooden spoon