Calves Feet A-La-Sauce

Let the feet be well cleaned, afterwards boil them in milk and water till the bones can betaken away, then put them into a stewpan with a little cullis, some capers, scalded parsley, and lean of dressed ham chopped fine, stew all together a quarter of an hour. Serve up with sippets of plain bread round the dish.

Calves Feet (Another Way)

Boil three feet in milk and water till tender, then drain them, take the long bones away, put the feet into a dish, and serve over them a sauce made with two ounces of fresh butter, a gill of cream, a little salt, mustard, and some scalded parsley chopped very fine, thicken with flour and water, afterwards add vinegar to the palate, or instead of being thickened with flour and water, may be added the yolks of two eggs and a little cream mixed together.

N. B. Tripe may be done in the same manner.

Fricando Veal

Cut.off a long or round piece of veal from the leg, beat it flat with a chopper, and make an incision in the under part. Put into it a little light forcemeat, sew it up, lard the top part with pieces of fat bacon very neat, blanch it, put it into a stew-pan with a little stock, and cover it close; then let it stew till very tender, and the liquor nearly reduced. When it is to be served up glaize the larding, and put stewed sorrel under. (Mutton may be done in the same manner.)

N. B. The forcemeat, if not approved, may be omitted; and instead of only one piece of veal, three or four small pieces may be served on a dish. Likewise fricandoes or other larded things should be put before a fire, or into a slow oven, for five minutes before they are glaized.

Sorrel Sauce

Wash clean, squeeze, and chop fine, plenty of sorrel, and put it into a stewpan with a bit of fresh butter; stew it till the liquor is almost reduced, and then add a little strong cullis. Let the sauce be of a good thickness.

Veal Olives

Cut thin bards of fat bacen of six inches long and four broad, lay upon them very thin slices of veal of the same dimensions, wash the veal with yolk of egg, and put upon it some light forcemeat.

Then roll them up, run a lark spit through sideway of each olive, tie a string over them to prevent their falling off, trim each end with a sharp knife, roast them gently, and froth and serve them up with a cullis sauce under.

N. B. Instead of bards of bacon being put under the veal, thin slices of raw ham may be put over; likewise some forcemeat thin rolled up.

Breast Of Veal With Oysters

Cut off the under bone of a breast of white veal, and the skin from the top, then blanch and braise it, or roast it gently till very tender with a veal caul over. When it is to be served up take off the caul, glaize the top of the breast, and put round it white oyster sauce. (See receipt for Oyster Sauce.) lamb's head minced.

Chop the head in halves, and blanch it with the liver, heart, and lights. Then chop the heart, etc. and add to them a little parsley chopped very fine, a small quantity of shredded lemon peel, and some cullis; then stew it gently till done, and season to the palate. Wash the head over with yolk of egg, season it with pepper and salt, strew line breaderumbs over, and bake it gently till very tender. When it is to be served up, colour it with a salamander, put the mince under, and the brains fried round it, with rashers of broiled bacon.

N. B. To prepare the brains, clean them in warm water, wipe them dry, dip them in yolk of egg, breadcrumb, and fry them in boiling lard.