2 tablespoonfuls of salad-oil, 2 tablespoonfuls of vinegar, 1 dessertspoonful of finely-chopped parsley, 1 teaspoonful of finely-chopped onion, salt and pepper, 1 egg, breadcrumbs, frying-fat, flour. Tomato sauce.
Method.—Wash and scald the calves' feet bone the upper part, remove the shank-bone, split them in two, and soak them in cold water for 2 hours. Put them in a stewpan with some salt, cover with cold water, bring to the boil, and drain. Return to the stewpan with as much cold water as will cover the feet, add the peppercorns, onion and carrot (sliced), and cook slowly until tender. Take away the rest of the bones, press the feet until cold, then slice them, set them in a deep dish, pour over the marinade, and let them remain in it for 1 hour, basting or turning occasionally, in order that both sides may be equally flavoured. Season a heaped teaspoonful of flour with salt and pepper; drain the slices of meat well, dip each piece in the flour, brush over with beaten egg, toss in crumbs, and fry in hot fat until nicely browned. Serve with tomato sauce.
Time.—From 3 to 3½ hours to boil the feet. Average Cost, 1s. 6d. Sufficient for 3 or 4 persons.
707.—CALF'S HEAD, COLLARED (Cold). (Fr.—Tête de Veau Farcie.)
Ingredients.—A calves' head, 1 lb. of lean uncooked ham, 2 hard-boiled eggs, 2 tablespoons of finely-chopped parsley, ground mace, nutmeg, salt and pepper. For the stock: 1 or 2 onions, 1 carrot, ½ a turnip, 1 strip of celery, a bouquet garni (i.e., parsley, thyme, bay-leaf), 12 peppercorns.
Method.—Cut the head in half, take out the brains, dress and serve them with the tongue as a separate dish. Wash the head in several waters, and afterwards let it soak for 12 hours in salted water, which should be changed several times. Put it into a saucepan with a handful of salt, cover with cold water, bring to the boil, then drain, and wash well in cold water. Return to the saucepan, cover with cold water, boil, skim well, then add the prepared vegetables, bouquet-garni, peppercorns, salt to taste, and cook gently for 1½ to 2 hours, or until the bones can be easily removed. When the head is boned, spread it out on the table, season well with salt and pepper, sprinkle on it a little mace and nutmeg, distribute the narrow strips of ham and slices of boiled egg evenly over the surface, add the parsley and a little more flavouring and seasoning, then roll up tightly, and wrap and tie securely in a pudding-cloth. Have the stock boiling in the saucepan, put in the head, and cook gently for 2 hours. When cool, tighten the cloth, and press between 2 dishes or boards until cold.
Time.—To cook, about 4 hours. Average Cost, from 7s. to 9s. 6d.
