* * * * *
CALF'S FEET FRICASSEE.
Boil the feet till very tender, cut them in two and pull out the large
bones, have half a pint of good white gravy, add to it a spoonful of
white wine, one of lemon pickle, and some salt, with a tea-spoonful of
curry powder, stew the feet in it fifteen minutes, and thicken it with
the yelks of two eggs, a gill of milk, a large spoonful of butter, and
two of white flour, let the thickening be very smooth, shake the stew
pan over the fire a few minutes, but do not let it boil lest the eggs
and milk should curdle.
* * * * *
TO FRY CALF'S FEET.
Prepare them as for the fricassee, dredge them well with flour and fry
them a light brown, pour parsley and butter over, and garnish with fried
parsley.
* * * * *
TO PREPARE RENNET.
Take the stomach from the calf as soon as it is killed--do not wash it,
but hang it in a dry cool place for four or five days; then turn it
inside out, slip off all the curd nicely with the hand, fill it with a
little saltpetre mixed with the quantity of salt necessary, and lay it
in a small stone pot, pour over it a small tea-spoonful of vinegar, and
sprinkle a handful of salt over it, cover it closely and keep it for
use.
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