_Ingredients._—1 calf’s foot, 3 pints of water, 1 small lump of sugar,
nutmeg to taste, the yolk of 1 egg, a piece of butter the size of a
nut. _Mode._—Stew the foot in the water with the lemon-peel _very
gently_, until the liquid is half wasted, removing any scum, should
it rise to the surface. Set it by in a basin until quite cold, then
take off every particle of fat. Warm up about ½ pint of the broth,
adding the butter, sugar, and a very small quantity of grated nutmeg;
take it off the fire for a minute or two, then add the beaten yolk
of the egg; keep stirring over the fire until the mixture thickens,
but do not allow it to boil again after the egg is added, or it will
curdle, and the broth will be spoiled. _Time._—To be boiled until the
liquid is reduced one half. _Average cost_, in full season, 9_d._ each.
_Sufficient_ to make 1½ pint of broth. _Seasonable_ from March to
October.
CALF’S FEET, Fricasseed.
_Ingredients._—A set of calf’s feet; for the batter, allow for each egg
1 tablespoonful of flour, 1 tablespoonful of bread-crumbs, hot lard, or
clarified dripping, pepper and salt to taste. _Mode._—If the feet are
purchased uncleaned, dip them into warm water repeatedly, and scrape
off the hair, first one foot and then the other, until the skin looks
perfectly clean, a saucepan of water being kept by the fire until they
are finished. After washing and soaking in cold water, boil them in
just sufficient water to cover them, until the bones come easily away.
Then pick them out, and after straining the liquor into a clean vessel,
put the meat into a pie-dish until the next day. Now cut it down in
slices about ½ inch thick, lay on them a stiff batter made of egg,
flour, and bread-crumbs in the above proportion; season with pepper
and salt, and plunge them into a pan of boiling lard. Fry the slices
a nice brown, dry them before the fire for a minute or two, dish them
on a napkin, and garnish with tufts of parsley. This should be eaten
with melted butter, mustard, and vinegar. Be careful to have the lard
boiling to _set_ the batter, or the pieces of feet will run about the
pan. The liquor they were boiled in should be saved, and will be found
useful for enriching gravies, making jellies, &c. _Time._—About 3 hours
to stew the feet, 10 or 15 minutes to fry them. _Average cost_, in full
season, 9_d._ each. _Sufficient_ for 8 persons. _Seasonable_ from March
to October.
_Note._—This dish can be highly recommended to delicate persons.