I tried my hand at Mrs. Beeton's Baked Calf's Foot this week, a journey back to the Victorian era that left me both charmed and challenged. I found the process of simmering the calf's foot in milk and water to be a slow, meditative task, a stark contrast to the quick-cook recipes of today. I was particularly surprised by the delicate, almost sweet flavour that the mace imparted to the dish, a subtle delight that I'd nearly forgotten existed. This recipe is a perfect fit for the weekend cook who enjoys a good project. The end result is a rich, comforting broth that's as soothing as it is nourishing. I served it with some crusty bread, and it was the perfect antidote to a chilly evening. Don't be put off by the unusual ingredient — give it a try, and you might just find yourself transported back to a simpler time.