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To Stewe calues Feete


This is an excerpt from The Good Housewife's Jewell
(England, 1596)
The original source can be found at MedievalCookery.com

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.

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