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Calf's Ears and Tomato Sauce

Scald the ears for some minutes, dry them, and singe the hair off carefully. Rub them well with lemon juice, and stew in some stock for about two hours. When tender, scrape off any soft skin with the back of a knife. Lay them in a marinade of oil, vinegar, and chopped parsley and onions, for half an hour, and reheat in a pint of tomato sauce, to which the marinade may be added if desired.