Practical household cookery

breadings, flattea them nicely with the blade id a knife and fry them in fat, pioperiy heated tor the |mrpo6e ; drain in the usual way, and dish them up in the form of a dofie drde, the centre of which must be filled with macaroni (Na 8S), and serve. 354w SHEEFS FEET, WITH OIL AND YIHEGAIL Chop very fine about two ounces of beef suet, and melt it in a saucepan over the fire, and when dear add two ounces of flour, two quarts of water, one onion sliced, a " bouquet garni," two cloves, a tablespoonful of vinegar, and a little salt and pepper; stir the lot over the fire, and when boiling drop in it eight sheep's feet, previously blanched, cleaned, and trimmed ; let them boil for about three hours and a half, when they should be done, and tender ; then strain, and put them on a dish with a sauce made in the following manner: — Put in a basin a gill of oil, half a gill of French vinegar, a teaspoon ful of salt, a good pinch of pepper, half a tablespoonfid each of finely chopped parsley and onion, beat the lot well together before pouring it over the cooked feet, and serva Sheep's feet can also be served with a Sharp, Poulette, or any other sauce. 855. CALFS HEAD TOMATO SAUCE. Select, according to the size required, a white calf's head, cut it in two, dip these into boiling water to clean the ears out, then bone them entirely, cut the tongue out, and put the brains to soak in cold water ; soak the head and tongue for a little while also in cold water, then blanch both in boiling water for ten minutes ; strain, and take off the white skin from the tongue ; put the two halves and tongue in a clean clotb, with two or three slices of gammon, two sliced onions, one shred carrot, one bay-leaf, and a few slices of lemon, fold these together, and put the bundle into a large saucepan with enough cold water to cover it well ; season with salt, add a ** bouquet garni," an onion with three cloves stuck in, and one head of celery. Let the saucepan boil, and then simmer for about three hours ; after which, take the cloth out, stretch the tongue so as to give it its original shape, cut each half in four, keep the ears in square pieces, wipe the inside of these nicely with a cloth, and slit them with a pointed knife into narrow strips, taking care not to run the knife through the ends, but merely from the inner part to within half an inch of the point, so that when the ear is turned down it will present the appearance of a looped frill. Now cut the tongue in half, lengthways, without separating it altogether, dress these on an oval dish on a napkin, with the ears at each end and the pieces of head in the centre, decorate with green parsley, and serve with a pint of tomato sauce in a boat apart. Calf's head can be served with oil and vinegar as for the sheep's feet (No. 354)1 in which case add a tablespoonful of capers and two very thinly sliced gherkins, and four hardboiled eggs cut in two. It can also be served with Italian, Sharp, Bavigote, or Devilled sauce. Note, — It is customary in this country to serve a piece of boiled streaky bacon with the calf's head. Of this I do not approve ; neither can I recommend the parsley and butter sauce served with it^ which is far too insipid. 856. CALF'S FEET FRIED, ITALIAN SAUCE. Remove the large bone of four calf's feet, cut them in halves, blanch for ten minutes, then boil for about two hours and a half in a liquor made as for the sheep's feet ; when done bone them, cut each in four, dip these pieces in a batter paste and fry in hot fat, in the usual way; then serve the pieces dished up with some Italian sauce apart. Calf's feet can also be served k la poulette ; in that case, when they are done, do not fry them, but warm about one pint of Poulette sauce, and mix the pieces with it, and serve.