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Directions:
Boil the calves' feet in salted water until tender; then take out the bones. Fry 1 chopped onion in butter; stir in 1 tablespoonful of flour; add 1 cup of stock. Let boil with 1 bay-leaf, some parsley chopped fine and 1/4 cup of vinegar, salt and pepper to taste. Then add the feet and let simmer ten minutes. Stir in the yolks of an egg and serve hot.
The Most Popular Veal Cookbooks
• Plain and Fancy Hamburger Cookbook: with ground meat recipes for beef, pork, veal and lamb• San Juan Classics II Cookbook (San Juan Classics Cookbook)• The Southern heritage beef, veal & lamb cookbook (The Southern heritage cookbook library)• The Heinz Book of Meat Cookery: Recipes for Appetizing Dishes of Beef, Lamb, Pork and Smoked Meats, Veal, Poultry, Fish• Armour's Meat Cook Book: Recipe Ideas for Beef, Veal, Pork, Lamb and Poultry As Well As Buying Helps• Beef, Veal & Lamb Cookbook -• The Southern Heritage Beef Veal & Lamb Cookbook• The Complete Meat Cookbook: A Juicy and Authoritative Guide to Selecting, Seasoning and Cooking Today's Beef, Pork, Lamb and Veal• Plain & Hamburger Cookbook- With Ground Meat Recipes for Beef, Pork, Veal and Lamb• Deftige Hausmannskost |
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