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VEAL TENDONS, FRIED (a la Villeroi)

Stew the tendons in the usual way, and when they are tender put them between two dishes till cold. Cut them into neat slices half an inch thick and about an inch and a half square, and place them in a marinade of equal parts of oil and vinegar, with a sliced onion and a strip of lemon-rind put under them, and a little pepper and salt sprinkled over them. Let them remain in this for three hours. Drain and dry them. dip them in frying batter, and fry till they are brown. Serve in a circle, with tomato sauce in the centre of the dish. Time, four hours to simmer the tendons.