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To Smoore calues Feet

This is an excerpt from A NEVV BOOKE of Cookerie
(England, 1615)
The original source can be found at Thomas Gloning's website

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.


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