Mrs. Maclurcan's cookery book

Mode.-- -Slice the onions and put them in a saucepan with half a pint of water, pepper and salt ; boil until the onions are cooked, then slice the veal into thin slices, put in the saucepan and boil for half an hour, then add the milk and boil again ; when boiling thicken with a little flour. 241— YEAL AND HAM PIE. 2 lbs. cold veal 3 hard-boiled eggs J lb. lean ham Pepper and salt Some herbs. Mode. — Cut the veal and ham into small pieces, put a layer of veal, then an egg cut into eight pieces, a layer of ham, pepper and salt, and so on till the pie-dish is full ; half fill the pie-dish with water, cover with a nice puff paste and bake. When the paste is cooked the pie ought to be ready for use. It is sometimes better to put the veal and ham into the oven without the pastry, as it is much nicer to be a little more cooked, but be sure you cover with a plate or a dish. 242— STEWED CALF'S FEET AND EICE. 4 calf's feet 2 pieces ginger 2 onions Pepper and salt 12 cloves Large cupful rice Mode. — Wash the feet thoroughly in boiling water, put into a saucepan with sufficient water to well cover them ; peel the onions and stick the cloves in them, put them with the ginger into the saucepan and allow all to boil for three hours ; if the bones do not come away from the meat freely, boil a while longer ; take out all the bones and the onions, put in the rice, with plenty of pepper and salt, and boil again for three quarters of an hour. Should it appear too dry add a little more water. Dish up and serve very hot. Veal 243— STEWED CALF'S FEET (with Lemon Sauce and Forcemeat Balls). 4 calf's feet Ginger 2 knuckles of veal Juice of 8 lemons 3 onions 6 eggs Parsley 2 cupfuls of breadcrumbs 1 teaspoonful marjoram 2 teaspoonfuls paw-paw sauce. Mode. — Wash the calf's feet thoroughly in boiling water; put them on to boil with the knuckles of veal and two sliced onions, ginger, sauce, pepper and salt, allow to boil for four hours ; take out all the largest of the bones and skim off every particle of fat. To Make Forcemeat Balls. — Take about half pound of veal, put through the sausage machine, also one large onion ; soak three quarters of a pound of breadcrumbs in a little milk ; wring out in a clean cloth, add to them the veal, onions, a tablespoonful of chopped parsley, a teaspoonful of marjoram, pepper and salt, three eggs and a tablespoonful of butter. Mix all together, form into small bails, put in with the calf's feet and boil for an hour. Lemon Sauce. — Squeeze eight lemons into a basin ; put in as much of the liquor from the calf's feet as you have lemon juice, beat up six eggs and add, stirring the one way briskly all the time. Put into a small saucepan and boil ; be sure to keep stirring all the time and the one way, otherwise it will curdle ; also be sure to add the egg to the lemon, not the lemon to the egg. Serve the sauce in a sauce boat separate from the stew, as some people may not like the sauce. 244— CALF'S FEET BRAWN. 4 calf's feet 12 whole peppers 2 knuckles of veal 8 cloves Saltspoonful cayenne Teaspoonful mixed spice Tablespoonful of salt Bunch of herbs. Veal.