garlic, and a small onion; salt and
pepper to taste. Cook this about an hour, and then remove garlic and
onion. Add sweetbreads, mushrooms, and two hard-boiled eggs chopped very
fine.

VEAL SWEETBREADS (FRIED)

Wash and lay your sweetbreads in slightly salted cold water for an hour;
Pull off carefully all the outer skin, wipe dry and sprinkle with salt
and pepper. Heat some goose-fat in a spider, lay in the sweetbreads and
fry slowly on the back of the stove, turning frequently until they are a
nice brown.

CALF'S FEET, PRUNES AND CHESTNUTS

Two calf's feet, sawed into joints, seasoned with pepper and salt a day
before using. Place in an iron pot, one-half pound Italian chestnuts
that have been scalded and skinned, then the calf's feet, one-eighth
pound of raisins, one pound of fine prunes, one small onion, one small
head of celery root, two olives cut in small pieces, one-eighth teaspoon
of paprika, one cup of soup stock. Stew slowly for five hours, and add
one hour before serving, while boiling, a wine glass claret and a wine
glass sherry. Do not stir.

CALF'S FEET, SCHARF

Take calf's feet, saw into joints; put on to boil within cold water and
boil slowly until the gristle loosens from the bones. Season with salt,
pepper; and a clove or two of garlic. Serve hot or cold to taste.

CALF'S FOOT JELLY, No. 1

After carefully washing one calf's foot, split and put it on with one
quart water. Boil from four to five hours. Strain and let stand
overnight. Put on stove next day and when it begins to boil add the
stiff-beaten whites of two eggs; boil till clear, then strain through
cheesecloth. Add sherry and sugar to taste. Let it become firm before
serving.

SULZE VON KALBSFUESSEN (CALF'S FOOT JELLY), No. 2

Take one calf's head and four calf's feet, and clean carefully. Let them
lay in cold water for half an hour. Set on to boil with four quarts of
water. Add two or three small onions, a few cloves, salt, one teaspoon
of whole peppers, two or three bay leaves, juice of a large lemon
(extract the seeds), one cup of white wine and a little white wine
vinegar (just enough to give a tart taste). Let this boil slowly for
five or six hours (it must boil until it is reduced one-half). Then
strain, through a fine hair sieve and let it stand ten or twelve hours.
Remove the meat from the bones and when cold cut into fine pieces. Add
also the boiled brains (which must be taken up carefully to avoid
falling to p