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Lxxxiii - Aspic Of cow's Feet

This is an excerpt from Koge Bog
(Denmark, 1616 - Martin Forest, trans.)
The original source can be found at Martin Forest's website

LXXXIII - Aspic of Cow's feet. Take the feet, separate them each in two pieces. Put them in a pot and let seethe well and truly, and salt them. When they are cooked clean out all the bones and knuckles. Put the meat in a mortar and crush it very small. Add to it good clear wine, press it through a linen cloth and give clean blood to it that it too is pressed through. Put this into a clean pot and bring it to the boil and stir it well so it doesn't burn. Add sugar or honey into it, and make it quite sweet. Put in esveral herbs and a little saffron, salt it to taste and taste it. When it is done then put it in a deep wooden bowl and put it down in a cellar and cool it. When it has set, and is cold, then cut nice slices thereof, place on a platter, sprinkle with ginger and candied aniseed, and serve it forth.


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