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VEAL TENDONS (a la Provencale)

Take the tendons of a breast of veal, and cut them into pieces two inches square. Lay these in a good-sized saucepan, and pour over them four ounces of salad oil, and add two moderate-sized onions finely minced, a clove of garlic, a bay-leaf, a sprig of thyme, and a little pepper and salt. Put the pan on a slow fire, and place lighted embers on the lid that the cooking process may be carried on above as well as below. Stir the preparation frequently, and let it simmer gently till the gristles are tender. Pour in half a pint of stock boil for five minutes, and without skimming the fat from the gravy. Serve the tendons in a dish with the gravy poured over them.