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Tendrons de Veau, Stewed

INGREDIENTS for good-sized entrée. The gristles from 2 breasts of veal, white stock, 1 faggot of savoury herbs, 2 blades of pounded mace, 4 cloves, 2 carrots, 2 onions, a strip of lemon-peel.

The tendrons, or gristles, which are found round the front of a breast of veal, are frequently served as an entrée, and when well dressed, make a nice and favourite dish. Detach the gristles from the bone, and cut them neatly out, so as not to spoil the joint for roasting or stewing. Put them into a stewpan, with sufficient stock to cover them; add the herbs, mace, cloves, carrots, onions and lemon, and simmer these for nearly, or quite, 4 hours. They should be stewed until a fork will enter the meat easily. Take them up, drain them, strain the gravy and boil it down to a glaze, with which glaze the meat. Dish the tendrons in a circle, with croûtons fried of a nice colour placed between them; and put mushroom sauce, or a purée of green peas or tomatoes, in the middle.

TIME.-4 hours. 406 TÊTE DE VEAU EN TORTUE. preceding recipe, with stock, herbs, mace, cloves, carrots, onions and lemon-peel.

When perfectly tender, lift them out, and remove any bones or hard parts remaining.

Put them between two dishes, with a weight on the top, and when cold, cut them into slices. Brush these over with egg, sprinkle with bread-crumbs, and fry a pale brown. Take pint of the gravy they were boiled in, add 2 tablespoonfuls of chopped mushrooms, a seasoning of salt and pepper , the sherry, and the yolk of an egg beaten with 3 tablespoonfuls of cream. Stir the . sauce over the fire until it thickens; when it is on the point of boiling, dish the tendrons in a circle, and pour the sauce in the middle. Tendrons are dressed in a variety of ways-with sauce à l'Espagnole, vegetables of all kinds: when they are served with a purée, they should always be glazed.

TIME. hours.

SEASONABLE from March to October.

Tête de Veau en Tortue.

INGREDIENTS.-Half a calf's-head, or the remains of a cold boiled one; rather more than 1 pint of good white stock, 1 glass of sherry or Madeira, cayenne and salt to taste, about 12 mushroom-buttons (when obtainable), 6 hard-boiled eggs, 4 gherkins, 8 quenelles, or forcemeat balls, 12 crayfish, 12 croûtons. AVERAGE COST, without the meat, 2s. 9d.

Half a calf's head is sufficient to make a good large entrée, and if there are any remains of a cold one left from the preceding day it will answer very well for this dish. After boiling the head until tender, remove the bones, and cut the meat into neat pieces; put the stock into a stewpan, add the wine, and a seasoning of salt and cayenne; fry the mushrooms in butter for 2 or 3 minutes, and add these to the gravy.

Boil this quickly until somewhat reduced:

SEASONABLE. - With peas, from June to then put in the yolks of the hard-boiled August.