Fritot of Calf’s Foot, Vinaigrette Sauce from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
Take a fresh calf’s foot, put it in cold water with a little salt for several hours before cooking, then tie it up in a clean cloth or a piece of muslin and put it into cold water with a little...
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Ingredients
- salt
- onions
- fresh calf
- cold water
- vinaigrette
- mignonette pepper
- eschalot
- paper
- mushroom
- tongue
- water
- parsley
- ham
- peppercorns
- leek
- mace
- cloves
- carrot
- herbs
- celery
- turnip
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