Recipe Manuscript

To Stewe Calves Feete

Name: To Stewe Calves Feete
Prep time: PTPT30M
Cook time: PTPT2H30M
Yield: 4
Cuisine: European
Ingredients: 2 calves' feet (or substitute with pig's trotters if unavailable); 100g white bread, grated (or use breadcrumbs); 40g plain flour; 1-2 medium onions; Small bunch fresh marjoram (approx. 5g, or use 1 tsp dried); Small bunch fresh thyme (approx. 5g, or use 1 tsp dried); 3 egg yolks; 50g unsalted butter; 2 tbsp vinegar (white wine or cider vinegar); 1 tsp ground black pepper

1675

From the treasured pages of Medicinal and cookery recipes by John King

Written by John King

Renaissance (1400 - 1700)European Intermediate Dinner Lunch

Original Recipe • 1675

Original Manuscript(circa Renaissance, 1400 - 1700)

As inscribed by the original author's hand, transcribed with care by Lost Kitchen Scrolls

To Stewe Calves Feete

"First boile them fine in theire haire and blanch them then take a manchett and grate it and a quantity of flower an oyneon or two maricram and tyme choppe the oyneons & hearbes togeather very fine, blend the flower, hearbes, and breade all togeather with yolkes of eggs, take the calves feete when they be colde, stirr them well in the said stuffe then fry them in sweete butterr, serve them with vineger and pepper It is a service for dinner or super:"

Note on the Original Text

The recipe's prose is typical of early modern English cookery, written in continuous sentences without explicit ingredient lists or measured quantities. Terms like 'manchett' (a fine white loaf), 'blanch' (to skin or whiten), and archaic spelling ('oyneon', 'maricram') are characteristic. Directions rely heavily on assumed kitchen knowledge—no times or temperatures specified, and tools are rarely mentioned. The writer expects the reader to know how to interpret phrases like 'stir them well in the said stuffe'—a charming glimpse into the confidence and domestic expertise of early 18th-century cooks!

Modern Kitchen Interpretation

Recipe's Origin

Medicinal and cookery recipes by John King - Click to view recipe in book

Title

Medicinal and cookery recipes by John King (1675)

You can also click the book image above to peruse the original tome

Writer

John King

Era

1675

Publisher

Unknown

Background

A delightful journey into the kitchens of the 17th and early 18th centuries, this collection, attributed to John King, brims with time-honored recipes, culinary wisdom, and flavors that once graced historic tables.

Kindly made available by

Folger Shakespeare Library

Historical Background of the Recipe

Learn about old traditions

This recipe comes from a manuscript collection likely compiled between 1625 and 1725, attributed to John King. This was an era of considerable culinary transition in England, marked by the increasing influence of French and continental styles, as well as greater refinement in household cookery. Dishes like stewed calves' feet were considered both nourishing and elegant—a suitable offering for either dinner or supper among the well-to-do. Manuscripts of this period often served as both practical family cookbooks and records of culinary fashion.

Culinary Tools when the Recipe was Crafted

Tools and techniques from kitchens of old

In the 17th and early 18th centuries, this dish would have been made over an open hearth or in a kitchen with a brick oven range. Boiling was done in large cast iron or copper pots, and frying would require a heavy pan or skillet, likely wrought iron. Chopping was done with large, well-sharpened knives, and grating bread employed wooden or metal graters. A wooden bowl and spoon would serve to mix the stuffing, with serving on pewter or ceramic platters.

Modern Kitchen Adaptation

Ingredients and techniques for today's cooks

ounces, cups, Fahrenheit

Prep Time

30 mins

Cook Time

2 hrs 30 mins

Servings

We've done our best to adapt this historical recipe for modern kitchens, but some details may still need refinement. We warmly welcome feedback from fellow cooks and culinary historians — your insights support the entire community!

Ingredients

2 calves' feet (or substitute with pig's trotters if unavailable)
3.5 oz white bread, grated (or use breadcrumbs)
1.5 oz plain flour
1-2 medium onions
Small bunch fresh marjoram (approx. 0.2 oz, or use 1 tsp dried)
Small bunch fresh thyme (approx. 0.2 oz, or use 1 tsp dried)
3 egg yolks
1.75 oz unsalted butter
2 tbsp vinegar (white wine or cider vinegar)
1 tsp ground black pepper

Instructions

Begin by thoroughly cleaning and boiling 2 calves' feet in water for about 2 hours, until tender.
Once cooked, let them cool slightly, then remove any remaining skin and hair (or use already cleaned calves' feet, if available today).
Next, grate about 3.5 oz of white bread (manchett, a fine white bread), and mix with 1.5 oz of plain flour.
Chop 1-2 medium onions and a small bunch each of fresh marjoram and thyme, mixing these together finely.
Combine the bread, flour, herbs, and onions, and bind them with 3 egg yolks to create a thick stuffing.
Cut the calves' feet into manageable pieces, coat them thoroughly with the mixture, then fry in 1.75 oz of butter until golden brown.
Serve hot, drizzled with vinegar and sprinkled with ground black pepper.

Estimated Calories

450 per serving

Cooking Estimates

It takes about 2 hours to cook the calves' feet, plus around 30 minutes to prepare the ingredients, make the stuffing, and finish the dish. Each serving has about 450 calories. This recipe makes 4 servings.

As noted above, we have made our best effort to translate and adapt this historical recipe for modern kitchens, taking into account ingredients nowadays, cooking techniques, measurements, and so on. However, historical recipes often contain assumptions that require interpretation.

We'd love for anyone to help improve these adaptations. Community contributions are highly welcome. If you have suggestions, corrections, or cooking tips based on your experience with this recipe, please share them below.