CookEat Recipe
Potage Westmoreland
Strained veal-pork-calf-foot soup with diced calf-foot meat and pickles. Source : Alexander Filippini, The International Cook Book (1906), filippini-1906-0285. Adaptation documentaire ; illustration synthétique. Recette non cuisinée ni mesurée par cette campagne. Adaptations : Use raw pork fatback in the mirepoix, separate raw lean salted pork shoulder, raw veal bones, hot water and canned tomatoes. Use a cleaned edible butcher calf foot and cook thoroughly until safely bonable, extending the ninety-minute guide as needed. Thoroughly remove bones, strain out aromatic solids, return cooked foot and pickle pieces, and boil thirty minutes with sherry and brandy. Actual endpoint, recovery and alcohol retention are unmeasured. Limites : Foot mass, boned edible recovery, aromatic strain losses, light salt fill, finished volume and portions remain unknown. Source 90-minute slow boil is extended until foot tissue is thoroughly cooked and can be safely boned; duration itself is not a measured endpoint.
Method
Steps
Step 1
Assemble the raw mirepoix ONCE:57 g plain RAW pork fatback cut small; ONE small sliced carrot, ONE small sliced onion, ONE sliced celery branch, ONE sliced leek stalk, TWO chopped parsley branches, ONE crushed small garlic clove, TWENTY whole BLACK peppercorns, ONE bay sprig, TWO cloves and the provisional quarter teaspoon thyme.
Step 2
Put the raw mirepoix in a medium saucepan with 454 g RAW veal bones cut small, an ADDITIONAL 28 g raw lean salted pork shoulder cut very small and 28 g butter. Brown over lively heat FIFTEEN minutes, stirring frequently to avoid burning. Add 57 g flour and stir while cooking TEN minutes.
Step 3
Add 2850 mL HOT WATER and 475 mL plain CANNED tomatoes finely crushed. Season with ONE LIGHT tablespoon salt and provisional HALF teaspoon cayenne. Once boiling, add ONE well-cleaned RAW edible calf foot. Cover and slowly boil for the NINETY-minute guide, extending as needed until foot tissue is thoroughly cooked and can be safely boned.
Step 4
Remove the foot, bone THOROUGHLY and cut edible meat into small squares. Cut TWELVE small pickles into the same shape and put with the meat in a smaller saucepan. Strain the broth through a fine Chinese strainer into that pan, excluding bones and aromatic solids.
Step 5
Add 60 mL sherry and ONE tablespoon brandy. Boil gently THIRTY minutes, skim surface fat, pour into a hot tureen and serve.
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