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Sheep's Brains, en Matelote

INGREDIENTS for dish for 6 persons.-6 sheep's brains, vinegar, salt, a few slices of bacon, 1 small onion, 2 cloves, a small bunch of parsley, sufficient stock or weak broth to cover the brains, 1 tablespoonful of lemon-juice, matelote sauce. AVERAGE COST, 1s. 6d.

Detach the brains from the head, without breaking them, and put them into a pan of warm water; remove the skin, and let them remain for 2 hours. Have ready a saucepan of boiling water, add a little vinegar and salt, and put in the brains.

When they are quite firm, take them out and put them into very cold water. Place 2 or 3 slices of bacon in a stewpan, put in the brains, the onion, stuck with 2 cloves, the parsley, and a good seasoning of pepper and salt; cover with stock or weak broth, and boil them gently for about 25 minutes. Have ready some croûtons; arrange these in the dish alternately with the brains, and cover with a matelote sauce, to which has been added the above proportion of lemon-juice.

TIME.-25 minutes.

SEASONABLE at any time.

Sheep's Feet or Trotters. (SOYER'S Recipe.) - INGREDIENTS for dish for 6 or 8 persons. -12 feet, lb. of beef or mutton suet, 2 onions, 1 carrot, 2 bay- SHEEP'S HEAD. leaves, 2 sprigs of thyme, 1 oz. of salt, 0%. of pepper, 2 tablespoonfuls of flour, 2 quarts of water, 1/4 lb. of fresh butter, 1 teaspoonful of salt, 1 teaspoonful of flour, 1/4 teaspoonful of pepper, a little grated nutmeg, the juice of 1 lemon, 1 gill of milk, the yolks of 2 eggs.

AVERAGE COST, 3s.

Have the feet cleaned, and the long bone extracted from them. Put the suet into a stewpan, with the onions and carrot, sliced, the bay-leaves, thyme, salt and pepper, and let these simmer for 5 minutes. Add two tablespoonfuls of flour and the water, and keep stirring till it boils; then put in the feet. Let these simmer for 3 hours, or until perfectly tender, and take them and lay them on a sieve. Mix together on a plate, with the back of a spoon, butter, salt, flour (1 teaspoonful), pepper, nutmeg and lemon-juice, as above, and put the feet, with a gill of milk, into a stewpan. When very hot, add the butter, &c., and stir continually till melted. Now mix the yolks of 2 eggs with 5 tablespoonfuls of milk; stir this to the other ingredients, keep moving the pan over the fire continually for a minute or two, but do not allow it to boil after the eggs are added.

Serve in a very hot dish, and garnish with croûtons or sippets of toasted bread.

TIME.-3 hours.

SEASONABLE at any time.