No. 895 — Calf's Feet with Sauce
English historical translation of Molokhovets recipe No. 895 from the 1901 Russian cookbook, retaining original methods and measures.
Scald four calf's feet with boiling water, scrape off the hair with a knife and wash.
Place into cold water with root vegetables, bay leaf, allspice and vinegar, but without salt. Cook for at least three or four hours.
When the bones separate easily from the meat, remove the bones, lay the meat on a plate and cool. Cut each foot into two pieces, salt, dip in egg and breadcrumbs and fry in butter.
Arrange the fried pieces around mashed potatoes on a round dish. Pour over and serve separately either brown wine sauce No. 408 or sweet-and-sour sauce No. 415.
Continue boiling the remaining broth with the roots, to make aspic for a mayonnaise-style preparation or a jellied dish.
To provide
4 calf's feet ½ of each kind of root vegetable 6–10 allspice berries | 1–2 bay leaves 1 cup of breadcrumbs 2 eggs |