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Calves' Feet, Lyonnaise

Split three fresh calves' feet in two, then let soak in fresh water for an hour. Drain, place in a saucepan with three tablespoons flour, a gill vinegar, sliced carrot and onion, two sliced leeks, a sliced branch each celery and parsley, a sprig thyme, bay leaf, two cloves, teaspoon allspice and half tablespoon whole black pepper. Pour in three quarts water, season with a tablespoon salt, cover pan and let gently boil for one hour and forty-five minutes. Take up feet with a skimmer, drain on a cloth, dress on hot dish, pour a Lyonnaise sauce over and serve.

N. B. Calves' feet prepared as above can be served with various sauces, such as Bordelaise, Colbert, Piquante, Horseradish, Soubise, Finnoise, Creole, Madeira, Perigueux, Robert, Italienne, etc.