Stewed Calf's Feet and Rice
December 2nd 2008 03:35
A vintage cookbook
It is one of the many recipes that I've come across in a very old recipe book called Mrs MacLurcan's Cookery Book dated 1899.
I was so excited when my wonderful nana-in-law (now that she knows about my blog has been very helpful) loaned me the recipe books from her mother-in-law. Dear old Mrs MacLurcan has been a wonderful read as has The Commonsense Cookery Book dated 1927.
So I thought I'd share some of the most interesting recipes that I've come across and will probably never make unless I can substitute some of the scarce (or no longer existent) ingredients.
Turtle Fins on Toast requires a tin of Skinner's turtle fins which are emptied into a small saucepan with butter, lemon juice and cayenne. Once boiled it is then served on toast.
I did a quick scan of Google for Skinner's turtle fins and came up with websites relating to local fauna but no ingredients.
Potted Tongue uses exactly what the description says, a tongue, from an ox no less.
Braised Sheep's Head...yeah...well, you get the idea.
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