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Calf's Feet and Sauce

Thoroughly cleanse two calf's feet; place them in a saucepan, and pour over them three pints of cold water. Let them simmer gently for four hours, then split them in halves, and trim nicely, cut them into neat pieces, and drain the water from them. Take a cupful of finely-grated bread-crumbs, mix with them a small onion well chopped, a little grated nutmeg, a salt-spoonful of salt, and a third of a salt-spoonful of pepper. Dip the pieces into egg, then into the crumbs, and fry them in boiling oil or butter until nicely browned. Put them in the middle of a hot dish, with a sauce round them made as follows. Chop finely three large onions, three large mushrooms, and three tomatoes. Put these into a saucepan with a grain of powdered ginger, a quarter of a nutmeg grated, a salt-spoonful of salt, the same of mustard, a little cayenne, a small piece of sugar, and a glassful of white wine. Simmer gently, stirring all the time, till the onions are tender. Time to stew the feet, four hours. Probable cost, 4d. to 8d. each. Sufficient for three or four persons.