Artizan recipes

Bone the feet as far as the first joint, and soak them in warm water for two hours. Put the butter, bacon, onion sliced, cloves, mace, and herbs into a stewpan, lay the feet in, and just cover them with cold water ; add pepper and salt to taste, and stew slowly for three hours. Take out the feet with a slice, and serve with sauce made as follows poured over them : Mix one ounce of butter and one ounce of flour together in a stewpan, add, stirring slowly all the time, half a pint of the liquor the feet were cooked in. Let this boil for five minutes, then add the gill of milk, a pinch of salt, and last of all the chopped parsley. Put the rest of the liquor away, previously strained ; it will do for gravies, or to add to other stock. Stewed Ox-tail. Ingredients. One Ox-tail. One Onion. Three Cloves. One blade of Mace. Quarter of a teaspoonful of whole Pepper. Half a teaspoonful of Salt. Bouquet Garni. Tablespoonful of Lemon-juice. Two ounces of Fat. One ounce of Flour. Divide the tail at the joints and fry them brown in a saucepan, with the fat and the onions ; take out the pieces of tail, stir in the flour, and allow it to brown. Put back the pieces of tail, and well cover them with stock or water ; add vegetables and seasoning. Simmer for three hours, then add lemon-juice. Arrange the pieces of tail in a hot dish, strain sauce over them, and garnish with sippets of toast. Stewed Knuckle of Veal. Ingredients. Four pounds of Knuckle of Veal. Quarter of a pound of Rice. One Onion. Quarter of a teaspoonful of Salt. Quarter of a teaspoonful of Pepper. One tablespoonful of Chopped Parsley. Wash the veal, and put it on to simmer for two hours in four pints of cold water, with the salt. Peel and cut up the onion, wash the rice, and when the veal has simmered for one hour then add these to it, and let it simmer for the other hour, and then add the chopped parsley. For serving, place the rice and gravy on a dish with the meat in the middle. Tripe a la Bourgeoise. Ingredients. One pound of thin Tripe. Half a pound of Bacon. One small Carrot. Salt and Pepper. Four Mushrooms. Juice of half a Lemon. One small Onion. Bouquet Garni ; Parsley. Two Shalots. Two ounces of Butter. One tablespoonful of Harvey Sauce. One tablespoonful of Mushroom Ketchup. One ounce of Flour. One pint of Stock. Wash the tripe in cold water, and then blanch it. Take it out of the stewpan, dry it with a clean cloth, and cut it into strips two inches wide and four inches long. Cut the bacon into very thin slices the same size as the strips of tripe. Chop up one shalot and the parsley, lay the strips of bacon on the strips of tripe, sprinkle a little chopped parsley and shalot on each, roll them up together, and tie round with string. Cut up the other shalot, the onion and carrot, put them with the bouquet garni (thyme, marjoram and bay-leaf) and the mushrooms into a stewpan with the rolls of tripe, pour in one pint of stock, and let it simmer gently for quite two hours. Then take out the rolls of tripe, and put them on a plate. Mix the two ounces of butter and one ounce of flour together in a stewpan, strain the stock into it ; stir till it boils and thickens, add the lemon juice, Harvey sauce, and mushroom ketchup, also the rolls of tripe to get hot through.