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Calf's Feet with Poulette Sauce

Same as boiled calf's feet, adding one-half pint of poulette sauce, made as follows: Put one pint of hot German sauce into a saucepan with one ounce of fresh butter, add the juice of one-half of a medium-sized lemon, and one teaspoonful of chopped parsley. Heat thoroughly on a hot stove until well melted and mixed, but do not allow it to boil. Keep the sauce warm, and serve poured over the calf's feet on a dish.