Home › The Principles of Cookery › Calf's Foot Fritters

Calf's Foot Fritters

Prepare the calf's feet as in the last recipe, but, before they are fried, lay each piece in a light batter made thus. Pour a cupful of boiling water over a piece of butter about the size of a walnut, and when it is melted, add to it half a pint of cold water. Stir this gradually into four table-spoonfuls of fine flour, and mix with it the yolks of two eggs and a little salt and pepper. A few minutes before it is wanted, add the well-whisked whites of the eggs. Half fill a stewpan with frying fat, let this boil till it is still, then fry in it the pieces of meat covered with batter. Drain them from the fat, pile them on a hot dish, and serve them with pickled gherkins. Time to stand in the pickle, one hour; to fry, ten minutes. This quantity will suffice for four persons. Probable cost, 8d., without the calf's feet.