Calves' or pigs' feet
Butter
Leeks or small onions
Parsley
Salt
Pepper
Stock
Tomatoes
Eggs
Cheese
Cinnamon

"Blanch and bone two or more calves' or pigs' feet and

put them into a stewpan with butter, leeks, or onions,

chopped parsley, salt, pepper, and a little stock. Let them

boil till the liquid is some-what reduced, then add good

meat gravy and two tablespoonfuls of tomato puree, and just before taking the stewpan off the fire, add the yolks of two eggs beaten up, a tablespoonful of grated cheese, and a tiny pinch of cinnamon. Mix all well together and serve very hot."

This recipe (No. 110) was first published in "The Cook's Decameron: a study in taste, containing over two hundred recipes for Italian dishes," written by Mrs. W.G. Waters and published by William Heineman (1920). For the entire copyright-free cookbook see www.archive.org. A variety of recipes from this cookbook can also be found on this website.... Photo: Mary Melfi.

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