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Calf's Foot Stewed with Herbs

Wash a calf's foot. When it is thoroughly clean, boil it in a quart of water until the flesh can be easily taken from the bone. Remove the bones, and cut the flesh into small, evenly-shaped pieces. Put a piece of butter the size of a large egg into a stewpan, let it melt, then put into it the pieces of meat, having previously salted, peppered, and rolled them in flour. Let them remain in the boiling butter until they are nicely browned; put with them two small onions, a dozen mushrooms chopped finely, and a bunch of savoury herbs; mix the stock in by degrees, and let them simmer gently for half an hour or so; then add the juice of a lemon, and three well-beaten eggs. Do not allow the liquid to boil again after the eggs have been added. If the sauce is not sufficiently thick, a little more flour may be mixed in before the eggs and vinegar. If any of the liquor in which the meat was boiled is not required for the sauce, it will be found very useful for gravies, etc.