Calves Feet, American Style

Dry and singe six calves' feet; split them in two to suppress the middle bone, return them to their original shape, and tie them together, then parboil for ten minutes; remove, drain, and put them back into a saucepan with water, salt, carrots, and onions, a bunch of parsley garnished with thyme and bay leaf, whole peppers, and cloves; let this cook on a moderate fire for one hour and a half. Fry in some lard, a few celery roots, onions, and ham cut in dice; moisten with the above stock and white wine, add to it the feet, and when well cooked, which will take about three hours, drain and bone them; season over with salt, mignonette, and nutmeg, and place them under a weight; when cold, pare, besprinkle with finely chopped parsley and shallots, then dip them in eggs, then in bread-crumbs and fry over a slow fire for fifteen minutes, basting them with melted butter. Dress and serve with a separate sauce-boat of espagnole sauce (No.414) and veloute sauce (No.415), half of each, seasoned with curry, and thickened with egg-yolks.