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Calf's Foot, Baked or Stewed

Wash a calf's foot very carefully, and rub it over with pepper, salt, and a little powdered cinnamon. Place it in a saucepan or dish, and cover it with a pint and a half of water. The knuckle-bone of a ham, the end of a dried tongue, or even a few pieces of beef may be added, with a little celery, an onion stuck with four or five cloves, and a carrot. Let these simmer either in the oven or on the fire for three or four hours. In either case they must be closely covered. When quite tender, take out the bones, and cut the meat into neat pieces. Strain the gravy, skimming off the fat, add to it a table-spoonful of mushroom ketchup, and thicken it with a dessert-spoonful of ground rice. Let it boil up, then put in the pieces of meat, a squeeze of lemon-juice, a glass of white wine, and serve hot. Probable cost, 4d. to 8d. per foot. One foot will be found sufficient for one or two persons.