[Modern cookery, in all its branches

This is an excellent family dish, highly nutritious, and often very inexpensive, as the feet during the summer are usually sold at a low rate. Wash them with nicety, divide them at the joint, and split the claws ; arrange them closely in a thick stewpan or saucepan, and pour in as much cold water as will cover them about half an inch : three pints will be sufficient for a couple of large feet. When broth or stock is at hand, it is good economy to substitute it for the water, as by this means a portion of strong and well -flavoured jellied gravy will be obtained for general use, the full quantity not being needed as sauce for the feet. The whole preparation will be much improved by laying a thick slice of the lean of an unboiled ham, knuckle of bacon, hung beef, or the end of a dried tongue, at the bottom of the pan, before the other ingredients are added ; or, when none of these are at hand, by supplying the deficiency with a few bits of lean beef or veal : the feet being of themselves insipid, will be much more palatable with one or the other of these additions. Throw in from half to three quarters of a teaspoonful of salt when they begin to boil, and after the scum has been all cleared off, add a few branches of parsley, a little celery, one small onion or more, stuck with half a dozen cloves, a carrot or two, a large blade of mace, and twenty corns of whole pepper ; stew them softly until the flesh will part entirely from the bones ; take it from them, strain part of the gravy, and skim off all the fat, flavour it with catsup or any other store sauce, and thicken it, when it boils, with arrowroot or flour and butter ; put in the flesh of the feet, and serve the dish as soon as the whole is very hot. A glass of wine, a little lemon juice, and a few forcemeat balls, will convert this into a very superior stew ; a handful pf mushroom-buttons also simmered in it for half an hour before it is dished, will vary it agreeably. Calf’s feet (large), 2 ; water, 3 pints ; salt, | to ^ teaspoonful ; onions, 1 to 3 ; cloves, 6 ; peppercorns, 20 ; mace, large blade ; little celery and parsley ; carrots, 1 or 2 : stewed softly, 2£ to 3£ hours. Mushroom catsup, 1 tablespoonful; flour, or arrowroot, 1 large teaspoonful ; butter, 1 to 2 oz. Cayenne, to taste calf’s liver stoved, or stewed. From three to four pounds of the best part of the liver will be sufficient for a dish of moderate size. First lard it quite through by the directions of page 181, with large lardoons, rolled in a seasoning of spice, and of savoury herbs very finely minced ; then lay it into a stewpan or saucepan just fitted to its size, and pour in about half a ClIAP. XI.] Veil, pint of broth or gravy ; heat it very gently, and throw in, when it begins to simmer, a sliced carrot, a small onion cut in two, a small bunch of parsley, and a blade of mace ; stew the liver as softly as possible over a very slow fire from two hours and a half to three hours; thicken the gravy with a little brown roux (see page 107), or with a dessertspoonful of browned flour ; add a couple of glasses of white wine, and a little spice if needed, and serve it very hot, after having taken out the herbs and vegetable.