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Directions:
Take calf's feet, saw into joints; put on to boil within cold water and
boil slowly until the gristle loosens from the bones. Season with salt,
pepper; and a clove or two of garlic. Serve hot or cold to taste.
The Most Popular Veal Cookbooks
• The Southern Heritage Beef Veal & Lamb Cookbook• Plain & Hamburger Cookbook- With Ground Meat Recipes for Beef, Pork, Veal and Lamb• The Heinz Book of Meat Cookery: Recipes for Appetizing Dishes of Beef, Lamb, Pork and Smoked Meats, Veal, Poultry, Fish• San Juan Classics II Cookbook (San Juan Classics Cookbook)• Armour's Meat Cook Book: Recipe Ideas for Beef, Veal, Pork, Lamb and Poultry As Well As Buying Helps• The Complete Meat Cookbook: A Juicy and Authoritative Guide to Selecting, Seasoning and Cooking Today's Beef, Pork, Lamb and Veal• The Southern heritage beef, veal & lamb cookbook (The Southern heritage cookbook library)• Plain and Fancy Hamburger Cookbook: with ground meat recipes for beef, pork, veal and lamb• Deftige Hausmannskost• Beef, Veal & Lamb Cookbook - |
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