trong stock till the gravy has nearly
boiled away, then stir in a wine glass of Madeira wine, and a little
lemon juice; it should then be returned to the saucepan, to be made
thoroughly hot before serving.

* * * * *

CALF'S FEET AU FRITUR.

Simmer them for four hours in water till the meat can be taken easily
from the bone, then cut them in handsome pieces, season with pepper
and salt, dip them in egg, and sprinkle thickly with grated bread
crumbs, and fry of a fine even brown; they may be served dry or with
any sauce that may be approved.

The liquor should continue to stew with the bones, and can be used for
jelly.

* * * * *

CALF'S FEET STEWED FOR INVALIDS.

Clean and soak a fine foot, put it on in very little water, let it
simmer till tender, then cut it in pieces, without removing the bone,
and continue stewing for three hours, till they become perfectly soft;
if the liquor boils away, add a little more water, but there should
not be more liquor than can be served in the dish with the foot; the
only seasoning requisite is a little salt and white pepper, and a
sprig of parsley, or a pinch of saffron to improve the appearance; a
little delicately-made thin egg sauce, with a flavor of lemon juice,
may be served in a sauce-tureen if approved; sippets of toast or well
boiled rice to garnish the dish, may also be added, and will not be an
unacceptable addition.

* * * * *

TENDONS OF VEAL.

This is a very fine and nutritious dish; cut from the bones of a
breast of veal the tendons which are round the front, trim and blanch
them, put them with slices of smoked beef into a stewpan with some
shavings of veal, a few herbs, a little sliced lemon, two or three
onions, and a little broth; they must simmer for seven or eight hours;
when done, thicken the gravy and add white wine and mushrooms and
egg-balls; a few peas with the tendons will be found excellent, a
piece of mint and a little white sugar will then be requisite.

* * * * *

FRICANDEAU OF VEAL.

Take a piece from the shoulder, about three to four pounds, trim it
and form it into a well shaped even piece, the surface of which should
be quite smooth; _pique_ it thickly, put it into a stewpan with a
couple of onions, a carrot sliced, sweet herbs, two or three bay
leaves, a large piece of _chorissa_ or a slice of the root of a tong