To stewe Calues feete
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by [name]

This entry is a re-creation of a recipe from The Good Housewife's Jewell (England, 1596), entitled "To stewe Calues feete". [insert a brief description of dish here, possibly including any or all of the following: characteristics of the final dish, when or how it might have been served, and why you selected it]

The Source Recipe
The original text of the recipe is as follows:

To stewe Calues feete. Take calues feet faire blanches and cut them in the half, & when they be more then halfe boyled, put to them great raisons, mutton broth, a little saffron, and sweete butter, pepper, suger, and some sweet hearbes finelye minced, boyle calues feete, sheepes feete, or lambes feete with Mutton broth, sweete hearbes and Onyons chopped fine, Butter and Pepper, and when they boyle, take the yolke of an egge and straine it with vergice, so serue it.

Related Recipes
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The original recipe calls for the following ingredients: [edit this list as appropriate]


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Searchable index of "The Good Housewife's Jewell". Medieval Cookery.
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