Boiled Calf's Feet and Parsley and Butter is a traditional British recipe, based on Mrs Beeton's recipe of 1861, for a classic dish of calf's feet boiled with bacon, butter, lemon juice, onion, herbs and spices that are gently cooked until tender and served with a parsley and butter sauce. The full recipe is presented here and I hope you enjoy this classic British version of: Boiled Calf's Feet and Parsley and Butter.
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This is a traditional British recipe redacted from the redoubtable Mrs Beeton's 1861 volume Mrs Beeton's Book of Household Management, the classic Victorian cookbook.
Original Recipe
BOILED CALF'S FEET AND PARSLEY AND BUTTER.
860. INGREDIENTS.—2 calf's feet, 2 slices of bacon, 2 oz. of butter, 2 tablespoonfuls of lemon-juice, salt and whole pepper to taste, 1 onion, a bunch of savoury herbs, 4 cloves, 1 blade of mace, water, parsley and butter No. 493.
Mode.—Procure 2 white calf's feet; bone them as far as the first joint, and put them into warm water to soak for 2 hours. Then put the bacon, butter, lemon-juice, onion, herbs, spices, and seasoning into a stewpan; lay in the feet, and pour in just sufficient water to cover the whole. Stew gently for about 3 hours; take out the feet, dish them, and cover with parsley and butter, made by recipe No. 493. The liquor they were boiled in should be strained and put by in a clean basin for use: it will be found very good as an addition to gravies, &c. &c.
Time.—Rather more than 3 hours.
Average cost, in full season, 9d. each. Sufficient for 4 persons.
Seasonable from March to October.
Modern Redaction
Ingredients:
2 calf's feet
2 slices of bacon
60g butter
2 tbsp lemon juice
salt and whole black peppercorns, to taste
1 onion
1 bunch of savoury herbs
4 cloves
1 blade of mace
1 batch Parsley and Butter
Method:
If possible, use white calf's feet and bone these up to the first joint. Place into a bowl, cover with warm water and set aside to soak for 2 hours.
After this time, line a stewpan with the bacon and add the butter, lemon juice, onion, herbs, cloves, mace, salt and black pepper. Lay the calf feet on top then cover the contents of the pan with water.
Bring to a simmer, cover the pan with a tight-fitting lid then stew the ingredients gently for 3 hours.
Remove the feet, place in a serving dish and cover with the parsley and butter then served (keep the stewing liquid as a stock base for other dishes).
