Time: About 3 hours to stew the feet, 10 or 15 minutes to fry them.
Sufficient for 8 persons.
Seasonable from March to October.
Note: This dish can be highly recommended to delicate persons.
Ingredients
A set of calf's feet
1 egg
1 tablespoonful of flour
1 tablespoonful of bread crumbs
hot lard or clarified dripping
pepper to taste
salt to taste
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Directions
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
Pick them out
After straining the liquor into a clean vessel, put the meat into a pie-dish until the next day
Cut it down in slices about 1/2 inch thick,
Lay on them a stiff batter made of egg, flour, and bread crumbs in the above proportion
Season with pepper and salt
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, &e. &e.Source: The Book of Household Management by Isabella Beeton (1859)
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