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Veal Tendons, Stewed

Cut the tendons off the breast of veal, leaving the flap of meat on the ribs, and divide them into pieces six inches long. Wrap these in slices of fat bacon, tie them with twine, and place them in a saucepan on a bed of sliced vegetables, consisting of a carrot, a turnip, an onion, a few outer sticks of celery, a bunch of parsley, a sprig of thyme, a bay-leaf, eight peppercorns, three cloves, a blade of mace, a strip of lemon-rind, and a little salt. Pour over them as much stock or water as will cover them, and let them simmer gently till they look almost transparent and are so tender that they can be pierced easily with a skewer. Take them up carefully, put them between two dishes, and leave them till cold. Strain the gravy in which they were simmered, remove the fat from it, and boil it till considerably reduced. Trim the tendons, heat them in their own gravy, glaze them with it, dish them in a circle, pour a little of the gravy round them, and send the rest to table in a tureen. Serve cooked vegetables in the centre of the dish. Green peas, stewed spinach, stewed sorrel, mixed vegetables, and artichoke puree may accompany them, also tomato or mushroom sauce. Time to simmer the tendons, four hours. Probable cost, uncertain, tendons being usually sold with the breast of veal.