Mrs. Beeton's All About Cookery

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Calf's Feet, Boiled, and Pars- ley and Butter

SIDE OF A CALF, SHOWING THE
SIDE OF A CALF, SHOWING THE

INGREDIENTS for dish for 4 or 5 persons.-2 calf's feet, 2 slices of bacon, 2 oz. of butter, 2 tablespoonfuls of lemon-juice, salt and whole pepper to taste, 1 onion, a bunch of savoury herbs, 4 cloves, 1 blade of mace, water, parsley and butter.

AVERAGE COST, 2s.

Procure 2 white calf's feet; bone them as far as the first joint, and put them into warm water to soak for 2 hours. Then put the bacon, butter, lemon-juice, onions, herbs, spices and seasoning into a stewpan; lay in the feet, and pour in just sufficient water to cover the whole. Stew gently for about 3 hours; take out the feet, dish them and cover with parsley and butter.

The liquor they were boiled in should be strained and put by in a clean basin for use: it will be found very good as an ad- 2. The chump, consisting of the rump dition to gravies, &c. and hock-bone. 3. The fillet. 4. The hock, or hind knuckle.

Fore Quarter:- 5. The shoulder. 6. The neck. 7. The breast. 8. The fore knuckle.

The several parts of a moderately-sized well-fed calf, about eight weeks old, are nearly of the following weights:-loin and chump 18 lbs., fillet 12 lbs., hind knuckle 5 lbs., shoulder 11 lbs., neck 11 lbs., breast 9 lbs., and fore knuckle 5 lbs.; making a total of 144 lbs. weight. The London mode of cutting the carcase is considered TIME. Rather more than 3 hours.

SEASONABLE from March to October.

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