Stewed

When properly cleaned, rub the feet over with pepper, a very little salt, a little ground ginger, and mace; cut the feet into moderately sized pieces, and put them into a stewpan with a little shalot, and a beefsteak also cut into pieces. Cover all with cold water, and let them simmer together for three hours. When quite tender, take them off the fire; strain the gravy through a sieve. The next day when cold, take off all the fat; boil a small quantity of saffron in cream, and a little cayenne pepper; mix it with the gravy, and warm the whole without boiling; one foot and one pound of steak will make a dish.

Fricasseed

Boil the feet in water until the bones will come out, with an onion and a bunch of sweet herbs; take the bones out, and when the meat is cold stuff it nicely with a very fine farce, or forcemeat; make the pieces up into handsome shapes of an equal size; then take some of the stock in which the feet were boiled, removing the fat, and straining it when melted; make this into thick white sauce with cream and roux; warm up the calves' feet in it, and send it to table either plain or with a quantity of asparagus tops, previously boiled, and cut into small pieces.

Or:- Boil tender two feet in a shallow pan. observing not to break them; throw them into cold water for an hour; divide and lay them in a little weak veal broth, and simmer them half an hour, with a blade of mace and a bit of lemon peel, which take out when you add half a tea-cupful of cream, and a bit of flour and butter.

Fried

Take calves' feet which have been boiled until very tender; remove the bones; let them get cold; cut them into well-shaped pieces; season them with white pepper and salt; dip them into butter, fry them, and serve them up with a sharp sauce or garnish of pickles.

Calves' feet may also be plainly boiled, and served with parsley and butter, or eaten cold with oil and vinegar.