Calf 's Feet in Batter Recipe
Ingredients
| 4 calf's feet, cleaned, rinsed, blanched and split lengthwise | ||
| 1 1/2 cups sliced carrot, leek, celeriac and parsnip | ||
| Bay Leaf | 1 | |
| Allspice berries | 1 Teaspoon | |
| Flour | 2 Cup (16 tbs) | |
| 2 eggs, the yolks separated from the whites | ||
| Vegetable oil | 2 Tablespoon | |
| Water | 1/2 Cup (16 tbs) | |
| Lard | 1 Pound | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Simmer the calf s feet in boiling salted water to cover for one and one half hours.
Add the mixed vegetables, bay leaf and allspice berries, and continue cooking for about one and one half hours more, or until the meat is tender and separates from the bones.
Drain the calf s feet and bone them.
Trim the meat into eight neat rectangles, spread these on a board, place another board over them and put a heavy weight on top.
Let the meat stand for about two hours.
To make the batter, mix the flour with the egg yolks, oil and water.
Let the mixture stand for an hour.
Beat the egg whites until stiff, add salt and fold them into the batter.
Slice the pieces of pressed meat into halves, sprinkle them with salt and pepper and dip them in the batter.
In a skillet over medium heat, melt enough lard to make a layer about 1/2 inch [1 cm.] deep.
Fry the meat pieces, a small batch at a time, until golden brown about four minutes on each side.
Add more lard to the skillet as needed.
Add the mixed vegetables, bay leaf and allspice berries, and continue cooking for about one and one half hours more, or until the meat is tender and separates from the bones.
Drain the calf s feet and bone them.
Trim the meat into eight neat rectangles, spread these on a board, place another board over them and put a heavy weight on top.
Let the meat stand for about two hours.
To make the batter, mix the flour with the egg yolks, oil and water.
Let the mixture stand for an hour.
Beat the egg whites until stiff, add salt and fold them into the batter.
Slice the pieces of pressed meat into halves, sprinkle them with salt and pepper and dip them in the batter.
In a skillet over medium heat, melt enough lard to make a layer about 1/2 inch [1 cm.] deep.
Fry the meat pieces, a small batch at a time, until golden brown about four minutes on each side.
Add more lard to the skillet as needed.
Chef
