The hoof is split with a knife, then treated the same as calf's head; when done, the bones removed, and the meat pressed between boards.

Fricassee Of Calf's Feet

The cold meat cut in neat shaped pieces, made hot in Pascaline sauce; served garnished with button mushroons and small Victoria potatoes.

Calf's Feet Boiled, Poivrade Sauce

Neatly trimmed pieces of the old meat made hot in white stock; served with Poivrade sauce poured over and garnished with fancy croutons.

Fried Calf's Feet In Batter, Italian Sauce

Cold cooked feet, seasoned with salt, pepper and lemon juice, dipped in plain batter, fried; served with brown Italian sauce poured around, and garnished with small potato croquettes.

Calf's Feet Steamed, Sauce Remou-Lade

Slices of the cold meat steamed; served with Remoulade sauce poured over and garnished with Hollandaise potatoes.

Calf's Feet With Mushrooms, Sauce Poulette

Squares of cold meat made hot in Poulette sauce; served with the sauce, and garnished with button mushrooms that have been lightly fried in butter.

Croustades Of Calf's Feet

Small squares of the cold meat made hot in a sauce prepared from the stock they were boiled in, brought to a simmer, then is added some finely minced yolks of eggs, a little dry mustard, salt, red pepper, white wine and lemon juice, quickly reduced, filled into paste croustades and served.

Calf's Feet Crepinettes, Sauce Provencale

The cold meat of the feet cut up small, seasoned with salt, pepper, lemon juice and nutmeg, mixed with an equal quantity of veal or pork sausage meat, made into shapes of small Hamburg steaks, broiled; served with Provencale sauce poured around.

Calf's Feet Jelly

Raw cleaned calf's feet chopped up, put to boil in cold water with a stick of cinnamon and the rind of a lemon, boiled till soft, and the liquor well reduced, strain, allowed to get cold, then all fat and skimmings removed, the liquor which should have become like jelly then put back into a bright kettle with some beaten whites of eggs, sugar to taste, little white wine and lemon juice, brought slowly to the boil without stirring, then allowed to simmer till the coagulation turns a grey color, about twenty minutes, then strained and restrained through a jelly bag; when nearly cool, filled into glasses or molds, and served when set and cold.