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Calf's Chitterlings, Fraise, or Crow

These are the different names given to the fat round the stomach of the calf, and in some parts they form a favourite dish. They may be served in two or three ways. First wash and cleanse them thoroughly. Lay them in salt and water for a night, place them in boiling water for a quarter of an hour, then dip into cold water, and drain them. Cut them into small pieces, and put them into a saucepan with a little stock, two or three slices of bacon, an onion, a bay-leaf, and salt and pepper. Let them simmer gently, and when done place them on a hot dish, reduce the gravy, thicken it with a little flour, add vinegar and sliced cucumber, and serve as a sauce. Or, prepare as above. After being boiled a quarter of an hour, dip the pieces into a little batter, and fry them in boiling dripping until they are a light brown, then serve with fried parsley. Or, prepare as above. After being boiled for a quarter of an hour rub them over with butter, and bake in a good oven.