Calf's Feet Stewed for Invalids

Ingredients

• 1 calf's foot
• water
• pinch salt
• pinch white pepper
• 1 sprig parsley
• thin egg sauce
• sippets of toast
• well boiled rice

Instructions

1. Clean and soak a fine calf's foot. Put it on in very little water and let it simmer until tender. Cut the foot into pieces without removing the bone, and continue stewing for three hours until the pieces become perfectly soft. If the liquor boils away during cooking, add a little more water—but the total amount should not exceed what can be served in the dish with the foot.
2. Season only with a little salt, white pepper, and a sprig of parsley, or a pinch of saffron to improve the appearance. If desired, serve a delicately-made thin egg sauce flavored with lemon juice in a separate sauce-tureen.
3. Garnish the dish with sippets of toast or well boiled rice if approved.