Preparation info
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    • Difficulty


Appears in
The Daily Mail Modern British Cookbook

By Alastair Little and Richard Whittington

Published 1998

  • About

This is a stew traditionally cooked overnight on Friday for eating on the Jewish Sabbath. In a goyish (nonkosher) variation, a pig’s trotter will thicken and enrich just as well as the calf’s foot. The overnight cooking is an authentic touch, but you may prefer instead to cook at 130°C/275°F/gas 1 for 4 hours or on top of the stove at a bare simmer for 1½-2 hours.