Ingredients

  • 1 calf’s head and 2 feet or 6 feet without the head
  • 10–15 allspice
  • 2–3 bay leaves
  • 6 rusks
  • 2 eggs
  • 1 carrot
  • 1 parsley root
  • 1 celery root
  • 1 leek
  • (1 onion)
  • 2–3 spoons butter

Method

Halve a cleaned calf’s head and remove the brains, which should be set aside for another dish. Boil the head together with moderately large, cleaned calf’s feet in salted water with pepper, bay leaves, root vegetables and vinegar, which is essential. Remove the head and feet when the meat is tender and rinse with cold water. Remove the bones, and slice the meat or cut it into pieces, and place the meat under a press. Salt when cooled and dip each piece in egg and crumbs, then fry in butter.

Pour on brown sauce made with wine or sweet and sour sauce. Continue to boil the remaining bouillon with the leftover bones, adding extra meat. Use this for some sort of aspic (majonez or zalivnoe). In summer this will make 6 glasses of aspic and in winter 9 glasses. Or cut up the meat from the boiled feet, dip each piece into batter, and fry in 2 spoons butter.

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