By Annie Gray
A surprisingly light mincemeat, both in colour and taste, especially if you use white sugar. It’s important to chop the feet meat small, and to keep the spice levels up. A gang, as used in the original recipe, is four feet. A modern raw foot weighing around 1.2kg (2lb 12oz) will yield around 420g (15oz) meat – so you may wish to consider further uses for calf’s feet meat (or make more mincemeat).