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Directions:
After carefully washing one calf's foot, split and put it on with one
quart water. Boil from four to five hours. Strain and let stand
overnight. Put on stove next day and when it begins to boil add the
stiff-beaten whites of two eggs; boil till clear, then strain through
cheesecloth. Add sherry and sugar to taste. Let it become firm before
serving.
The Most Popular Veal Cookbooks
• San Juan Classics II Cookbook (San Juan Classics Cookbook)• Beef, Veal & Lamb Cookbook -• The Heinz Book of Meat Cookery: Recipes for Appetizing Dishes of Beef, Lamb, Pork and Smoked Meats, Veal, Poultry, Fish• The Southern Heritage Beef Veal & Lamb Cookbook• Plain & Hamburger Cookbook- With Ground Meat Recipes for Beef, Pork, Veal and Lamb• Plain and Fancy Hamburger Cookbook: with ground meat recipes for beef, pork, veal and lamb• Meat Cookbook (Family Circle, Library of Creative Cooking)• The Southern heritage beef, veal & lamb cookbook (The Southern heritage cookbook library)• Deftige Hausmannskost• The Complete Meat Cookbook: A Juicy and Authoritative Guide to Selecting, Seasoning and Cooking Today's Beef, Pork, Lamb and Veal |
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