Cassell's dictionary of cookery

of chopped mushrooms, two table-spoonfuls of sherry, and the yolk of an egg beaten up with three table-spoonfuls of cream. Stir this sauce over the fire till it begins to thicken, but it must not boil. Dish the fried tendons in a circle on a hot dish, pour the sauce into the centre, and servo very hot. Sometimes the sauce is thickened with yolk of egg and allowed to get cold, then the sliced tendons are dipped into it, afterwards into bread-crumbs, and fried as before. Time, four hours to simmer the tendons. Veal Tendons, Fried (a la Villeroi).— Stew the tendons in the usual way, and when they are tender put them between two dishes till cold. Cut them into neat slices half an inch thick and about an inch and a half square, and place them in a marinade of equal parts of oil and vinegar, with a sliced onion and a strijj of lemon-rind put under tliem, and a little pepper and salt sprinkled over them. Let them remain in this for three hours. Drain ;uid dry them, dip them in frying batter, and fry till they axe brown. Serve in a circle, With tomato sauce in the centre of the dish. Time, four hours to simmer the tendons. Veal Tendons, Stewed.— Cut the tendons oif the breast of veal, leaving the flap of meat on the ribs, and divide them into pieces six inches long. Wrap these in slices of fat bacon, tie them with twine, and place them in a saucepan on a bed of sliced vegetables, consisting of a carrot, a turnip, an onion, a few outer sticks of celery, a bunch of parsley, a sprig of thyme, a bay-leaf, eight peppercorns, three cloves, a blade of mace, a strip of lemon-rind, and a little salt. Pour over them as much stock or water as will cover them, and let them simmer gently tiU they look almost transparent and are so tender that they can be pierced easily with a skewer. Take them up carefully, put them between two dishes, and leave them till cold. Strain the gTavy in which they were simmered, remove the fat from it, and boil till it is considerably reduced. Trim the tendons, heat them in their own gravy, glaze them with it, dish them in a circle, pour a little of the gravy round them, and send the rest to table in a tureen. Serve dressed vegetables in the centre of the dish. Green peas, stewed spinach, stewed sorrel, mixed vegetables, and artichoke puree may accompany them, also tomato or mushroom sauce. Time to simmer the tendons, four hours. Probable cost, uncertain, tendons being usually sold with the breast of veal. Veal Tendons, Stewed, and served with Mixed Vegetables. — Stew the tendons as before. AYarm them in gravy, glaze them, and serve in a circle on a dish with a mixture of vegetables boiled separately and heated in a little good white sauce. Time to stew the tendons, about four hours. Veal, To Keep. — As veal when once tainted cannot be recovered like beef or mutton, it is important that every precaution should be taken to preserve it in good condition till it is dressed. It shoiild be kept in a cool larder, and examined daily. It should be kept hanging, too, for if it is laid on a dish the pressure alone wiU cause it