Round Buttock Top Smothered

Lard a buttock-top of ten to twelve pounds, with large slices of larding pork, season it with salt, pepper and nutmeg. Line a brazier with slices of fat pork, some raw, lean ham, sliced carrots and onions, and a bunch of parsley garnished with thyme and bay leaf. Place the meat on top of this garnishing and set around it three calves' feet, split lengthwise through the center, moisten with a pint of white wine and broth (No. 194a), boil, cover the stewpan, and reduce the stock to a glaze, which degree can easily be told when the fat becomes clarified, and the vegetables begin to attach themselves to the pan. Moisten again slowly with some more broth, cover the brazier hermetically and let simmer in a slow oven for five or six hours, according to the size of the buttock; when cooked, strain the gravy, remove the fat from it and reduce. Glaze well the meat, bone the calves' feet, set them under a weight, after filling them with cooked fine herbs (No. 385). When cold, cut them up into square pieces, season with salt and pepper, oil and vinegar, dip them into a frying batter (No. 137), and fry to a fine color, lay the meat on a dish, garnish around with the fried pieces of calves' feet, and serve the gravy separately in a sauce-bowl.