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Mixed Pickles

Remove the meat from the tendrons, cut them right along the end of the rib-bones, divide the tendron or gristle part into square pieces about the size of a cutlet, put them into a stewpan with the stock and all the herbs and vegetables, let them cook very gently for about four hours. When quite tender lift them out carefully, place them between two dishes till nearly cold, trim them neatly, egg and bread-crumb them, fry them a light brown, dish them up on cold Tartare sauce, garnish with pickles and serve.