704 Fried calf’s head and feet with brown sauce

Name: Fried calf’s head and feet with brown sauce (Zharenaja teljach’ja golovka i nozhki pod krasnym sousom)
Cuisine: Russia
Ingredients: 1 leek; 2–3 bay leaves; 10–15 allspice; 1 calf’s head and 2 feet or 6 feet without the head; 1 carrot; 1 celery root; 2–3 spoons butter; (1 onion); 2 eggs; 6 rusks; 1 parsley root

Zharenaja teljach’ja golovka i nozhki pod krasnym sousom

Preparation info

Difficulty
Easy

Appears in

A Gift to Young Housewives

By Elena Molokhovets

Published 1992

About

Ingredients

1 calf’s head and 2 feet or 6 feet without the head
10–15</

Europe
Russia
Main course
Starter
Eastern Europe

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