To smoore Calues feet
Prepared for [event name] on [date]
by [name]

This entry is a re-creation of a recipe from A NEVV BOOKE of Cookerie (England, 1615), entitled "To smoore Calues feet". [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 smoore Calues feet. BOyle and blaunch them, and lay them in fayre water and Salt, and when they are colde cut them in the middest, and take out the blackenesse, and put them in a Dish with sweet Butter. Mince Parsley, Onyons, and tops of Time, Currins, large Mace, Pepper, with a little Wine vinegar. Let all stue together vntill they be ready: put in a few Barberryes, chopt Parsley fine, two or three yolkes hard, and minst by themselues, Rosewater, and Sugar, and when you [<yeu] serue it, strow it with Parsley and hard Egges.

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 "A NEVV BOOKE of Cookerie". Medieval Cookery.
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