Potted Veal

Ingredients

• Lard
• Onion
•  Carrots
• Pepper
• Salt
• Aromatic herbs
• A glass of White wine 
• Calf's foot
• Livers

Directions

Calf's foot

1. Cut calf foot in half and boil for several hours.
2. Remove all the bones from the foot.
3. Place in a bowl until cold.

Livers

1. Place well larded livers in stewpan.
2. Add in lard, onion, carrots, pepper, salt, herbs, a glass of white wine.
3. Let simmer for three hours.
4. Add in cold calf's foot.
5. Allow to form to a nice jelly then serve with salad.

Source — Cooking in Old Creole Days.
Prepared by Shaye Stewart
Louisiana Anthology
June 4, 2018