Name: Calves Feet and Spanish Sauce
Ingredients: Calves feet; Jelly stock; Coarse sea salt (formerly 'bay salt'); Water; Butter; Paste for garnish

Calves Feet and Spanish Sauce

Ingredients

Directions

Bone the calves feet and prepare them for jelly stock.
Cook the feet until tender, then place them in cold water.
Once cold, trim the feet and add trimmings to the jelly stock.
Dry the feet with a cloth to remove excess water.
Place the feet in a stewpan with a few spoonsful of stock and warm gently by the stove.
Transfer the warmed feet to a dish and pour sauce over them.
Garnish with paste.

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.