Calf's Feet au Fritur

History

Calf's Feet au Fritur is a recipe printed in The Jewish Manual (London, 1846), described by food historians as the first Jewish cookbook published in the English language. The book appeared anonymously — its title page credits only "a Lady" — and is traditionally attributed to Lady Judith Cohen Montefiore; that attribution is not established with certainty, and reference works describe her as "the author, or coauthor" of the volume rather than its confirmed sole author.

The recipe itself is brief and practical. As printed, it directs the cook to "Simmer them for four hours in water till the meat can be taken easily from the bone, then cut them in handsome pieces, season with pepper and salt, dip them in egg, and sprinkle thickly with grated bread crumbs, and fry of a fine even brown; they may be served dry or with any sauce that may be approved." The book adds a thrift note: "The liquor should continue to stew with the bones, and can be used for jelly".

Calf's feet recur throughout the book — in this fried preparation, stewed for invalids, dressed with a Spanish sauce, and as the basis for jelly — reflecting their long-standing culinary value as a source of gelatine, which the book's own jelly note makes explicit.

Beyond this, the historical record consulted here does not document who ate this specific dish, its social standing, or any geographic lineage apart from its printing in this London cookbook of 1846. Those details are not established by the available sources, and no claim about them is made.

Ingredients

• calf's feet
• water
• pepper
• salt
• egg
• bread crumbs
• fat or oil

Instructions

1. Simmer the calf's feet in water for four hours until the meat separates easily from the bone. Remove the feet and cut them into handsome pieces. Season with pepper and salt. Dip each piece in beaten egg, then coat thickly with grated bread crumbs. Fry in hot fat until they achieve an even, fine brown color. Serve dry or with any sauce of your choice.
2. Note: The cooking liquor and bones remaining from the initial simmer should continue to stew together and can be used to make jelly.