Breast of Veal, Ragouted

Ingredients

• Calves feet
• jelly stock
• coarse sea salt
• glaze

Directions

1. Bone the calves feet and cook them in jelly stock until tender.

2. Remove the feet and place them in cold water until cool.

3. Trim the feet and add the trimmings back to the jelly stock.

4. Dry the feet with a cloth to remove excess water.

5. Place the feet in a stewpan with a few spoons of stock and a little glaze.

6. Warm the stewpan gently by the side of the stove.

7. Serve the feet on a dish and pour the sauce over them.