The housewife's referee

Veal, Tendons of, and Spinach. — That part of the veal which is called tendons consists of the gristly portion of the breast bone which has not yet become hardened into bone ; this is situated towards the thick edge of the breast of veal. After having removed the meat from the tendons, cut them straight along the end of the rib bones, leaving the flap of meat on to the ribs ; next slice off such portion of the breast bone as may have become formed into bone, divide the tendon or gristle part into square pieces the size of a cutlet ; and place in a stewpan a bed of carrots, onions, turnips, celery, garnished faggot of parsley, six cloves, a few peppercorns, and a little salt ; moisten with sufficient stock or water to let them swim ; put the lid on and set them to braise very gently on a slow fire for about four hours. When the tendons are done, which will be when the gristle has become almost transparent and comparatively soft to the probe of a fork, they must be carefully removed with a small skimmer one by one, and being placed between two china dishes, set in the larder to become partially cold in order that they may be neatly trimmed, then place in a stewpan with their own liquor (previously freed from grease and boiled down to glaze). Make them hot, roll them in their glaze, dish them up in a circular row ; garnish the centre with dressed spinach ; pour the remainder of their glaze round the base and serve. Tendons of veal may also be served with stewed peas or any other vegetable garnish. Woodcock a la Gortais ; Becasse a la Gortais. — Sprinkle a woodcock with brandy, add salt and pepper to taste with a grate of nutmeg. Stuff it with farce made of foie gras, truffles, and veal ; line a tureen with slices of very thin bacon, spread over it some of the foie gras farce, pepper and salt. Put in the woodcock and fill up all interstices with foie gras and truffles, place more foie gras on the top and cover with bacon. Place a layer of dough round the joint of the tureen and the cover of it. Cook for an hour in a moderate oven. " Pretty little tiny kickshaws." — Henri/ IV. Artichauts Souffles a la Lyonnaise. — Butter the moulds, then line them with a souffle of chicken lightly coloured with some spinach to represent the green leaves of an artichoke. Garnish the inside with a puree of mushrooms, fill up the remainder with souffle of chicken, poach them ; then turn out on to some small artichoke bottoms previously braised. Serve with supreme sauce. Artichokes a la Reine. — Line the halves of the small artichoke moulds with a thin coating of aspic jelly, and place on ice to set. Then fill in with a mixture of equal parts of puree of artichokes well reduced, and cream of chicken, veal, or game. Next press the halves together and place on ice for half an hour, when they will be ready to be turned out. Dish them on some small paste tablets and garnish each with a ring of chopped aspic.