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Neat's Feet, with Parsley Sauce

A stew of neat's foot served with a parsley and butter sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Parsley and lemon match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 14,037 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Neat's Feet, with Parsley Sauce

Ingredients

Directions

Cook the foot

  1. Stew the neat's foot in a small amount of water until the bone separates from the flesh.

  2. Remove from heat and drain excess liquid.

Make the topping and serve

  1. Mix butter, parsley, and lemon juice in a bowl.

  2. Serve the neat's foot topped with the parsley and butter mixture.

  3. Season with coarse sea salt to taste.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Parsley + lemontop 1% of all pairs
    Smell alikestrong
    Cooked together14,037 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  2. Butter + parsleytop 15% of all pairs
    Smell alikemoderate
    Cooked together28,563 recipes

    Shared aroma: trans-2-hexenal (green, leafy).

  3. Butter + lemontop 16% of all pairs
    Smell alikemoderate
    Cooked together41,227 recipes

    Shared aroma: 3-hexenal (apple, fruity).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Neat's foot
Main ingredient; its connective tissue breaks down into gelatin during slow stewing, giving body and a tender texture.
Butter
Adds fat and richness, coating the meat with a smooth, savoury finish.
Parsley
Adds fresh, green aroma that balances the richness of the fat.
Lemon juice
Adds acidity that brightens the flavour and cuts through the fat.

The step that matters

Stew until the bone separates. Stewing gently in a small amount of water lets the connective tissue soften into gelatin without drying the flesh. Stopping when the bone releases keeps the meat tender and moist.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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