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Calf's Feet, Fricasseed

INGRE- DIENTS. 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. AVERAGE COST, 9d. each.

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 wash- ❘ing and soaking in cold water, boil them in just sufficient water to cover them, until CALF'S FEET JELLY. the bones come easily away. Then pick them out, and after straining the liquor into a clean vessel, put the meat into a piedish until the next day. Now cut it down in slices about½ inch thick, lay on them a stiff batter made of egg, flour and breadcrumbs 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.

SEASONABLE from March to October.

Note. This dish can be highly recommended to delicate persons.