Mince two pounds of lean veal, and brown it in a sauce- pan with three tablespoonfuls of sweet-oil, one onion cut in quarters, and half a pinch of green pepper. When of a tine colour, add two tablespoonfuls of flour, and mix thoroughly. Moisten with one pint of white broth, and season with a heaped tablespoonful of salt, a teaspoonful of pepper; stir briskly, add a bunch of herbs, three cloves of crushed garlic^ and a gill of tomato sauce✪ Minced Veal à la Catalan. Cook well for twenty-tive minutes, then serve, sprinkling chopped parsley over the mince. 29. Boiled Knuckle of Veal. Put enough water over the meat to cover it. Let it boil gently, and when it reaches boiling-point, add as much salt as will fill a dessertspoon; keep it well skinuned, iind boil until tender. Serve with parsley and butter. If you Iind it insipid, serve with slices of boiled bacon. Allow twenty minutes for each pound of meat✪ Boiled Knuckle of Veal. Three-quarters of a pound of rice may be boiled in it, or green peas, cucumbers, turnips, or small spring onions, allowing them as much time from the cooking of the veal as they require. 30. Calves' Feet. Stew a few calves' feet, and when they are done, drain them. Then take a little fine stutiing — namel\^ a farce made of all sorts of dressed meat, etc., eggs excepted, which Avould make the whole stick together. When you have stuffed the middle of the calves' feet with the farce, give them a round shape, then dip them into an omelette seasoned with pepper and salt, and into crumbs of bread✪ Calves' Feet, twice over, and fry them till they are of a tine brown. Serve them 296 THE TEOROrOH GOOD COOK. np "Nvitli fried parslc}- very green, and send up brown sauce in a boat. 31. Calves' Feet au Naturel. Bone the calves' feet, remove the fat ; wash them thoroughly ; tie them together with string and blanch them in boiling-water ; then put them into a saucepan or a jar ; cover them with water and a thin, broad slice of bacon. Add a carrot, an onion, half a bay-lea^', some slices of lemon, and a little salt✪ Calves' Feet au Naturel. Let boil for three hours. Before serving, mince separately a little parsle}^ and some shallots. In lieu of the shallots vou can use an onion. 32. Sheep's Trotters, Fried. Clean some nice sheep's trotters ; scald and wash them in hot water, stew them in the sauce in which calf's head, plain (p. 228), is boiled, and bone them. Fiy, but not till ]_)rown, in a little butter, some carrots, onions, a little parslej'-root, all cut small, thyme, a shallot, a small bay-leaf, and a clove. When they begin to colour, moisten them with water and vinegar, mixed in equal parts, ar^d let stew till the vegetables are quite tender ; season with pepper and salt, and strain over the sheeji's trotters through a silk sieve. Then fry the trotters in this batter: — Put nearly four tahlespoonfuLs of flour into an earthen pan, Avith a little salt, a little olive oil, and as mu.ch gocd beer or water as Avill moisten the paste : when well mixed, add the beaten whites of two eggs✪ Sheep's Trotters, Fried : dip the trotters into this, and fry them instanth'. The marinade, or pickle, in which the trotters are laid, and the paste in which they are fried, may be used for beef and other meats. The same recipe may be followed exactly for calves" feet. EXTBEMETH. 297 33. Sheep's Tail a I'Auglaise. ✪ Sheep's Tail à l'Anglaise

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Mince two pounds of lean veal, and brown it in a sauce- pan with three tablespoonfuls of sweet-oil, one onion cut in quarters, and half a pinch of green pepper. When of a tine colour, add two tablespoonfuls of flour, and mix thoroughly. Moisten with one pint of white broth, and season with a heaped tablespoonful of salt, a teaspoonful of pepper; stir briskly, add a bunch of herbs, three cloves of crushed garlic^ and a gill of tomato sauce. Cook well for twenty-tive minutes, then serve, sprinkling chopped parsley over the mince. 29. Boiled Knuckle of Veal. Put enough water over the meat to cover it. Let it boil gently, and when it reaches boiling-point, add as much salt as will fill a dessertspoon; keep it well skinuned, iind boil until tender. Serve with parsley and butter. If you Iind it insipid, serve with slices of boiled bacon. Allow twenty minutes for each pound of meat. Three-quarters of a pound of rice may be boiled in it, or green peas, cucumbers, turnips, or small spring onions, allowing them as much time from the cooking of the veal as they require. 30. Calves' Feet. Stew a few calves' feet, and when they are done, drain them. Then take a little fine stutiing — namel\^ a farce made of all sorts of dressed meat, etc., eggs excepted, which Avould make the whole stick together. When you have stuffed the middle of the calves' feet with the farce, give them a round shape, then dip them into an omelette seasoned with pepper and salt, and into crumbs of bread, twice over, and fry them till they are of a tine brown. Serve them 296 THE TEOROrOH GOOD COOK. np "Nvitli fried parslc}- very green, and send up brown sauce in a boat. 31. Calves' Feet au Naturel. Bone the calves' feet, remove the fat ; wash them thoroughly ; tie them together with string and blanch them in boiling-water ; then put them into a saucepan or a jar ; cover them with water and a thin, broad slice of bacon. Add a carrot, an onion, half a bay-lea^', some slices of lemon, and a little salt. Let boil for three hours. Before serving, mince separately a little parsle}^ and some shallots. In lieu of the shallots vou can use an onion. 32. Sheep's Trotters, Fried. Clean some nice sheep's trotters ; scald and wash them in hot water, stew them in the sauce in which calf's head, plain (p. 228), is boiled, and bone them. Fiy, but not till ]_)rown, in a little butter, some carrots, onions, a little parslej'-root, all cut small, thyme, a shallot, a small bay-leaf, and a clove. When they begin to colour, moisten them with water and vinegar, mixed in equal parts, ar^d let stew till the vegetables are quite tender ; season with pepper and salt, and strain over the sheeji's trotters through a silk sieve. Then fry the trotters in this batter: — Put nearly four tahlespoonfuLs of flour into an earthen pan, Avith a little salt, a little olive oil, and as mu.ch gocd beer or water as Avill moisten the paste : when well mixed, add the beaten whites of two eggs : dip the trotters into this, and fry them instanth'. The marinade, or pickle, in which the trotters are laid, and the paste in which they are fried, may be used for beef and other meats. The same recipe may be followed exactly for calves" feet. EXTBEMETH. 297 33. Sheep's Tail a I'Auglaise.

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