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Potage Au Calves' Feet

Wash in cold water two fresh calves' feet, then place in a stock pot, with a pound knuckle of veal, a beef marrowbone and any scraps of raw veal, beef and chicken on hand. Moisten with three and half quarts water. Season with a level teaspoon salt and half teaspoon white pepper; place the pot on the fire, and as soon as it comes to a boil skim off the scum. Add a sliced carrot, two sliced onions, two sliced leeks, two sliced branches celery, four branches parsley, a branch chervil, one clove, one sprig bay leaf, one saltspoon thyme and one bean sound garlic. Cover the pan and let very slowly simmer for two hours. Lift up the calves' feet, plunge them into cold water for two minutes; bone them and cut the meat into half-inch-square pieces and keep on a plate. Heat in a saucepan a half ounce melted butter, add one ounce flour, stir with a wooden spoon until a nice light brown, then strain broth into the pan; add two tablespoons sherry and two tablespoons Worcestershire sauce. Mix well with a whisk for two minutes; add the meat from calves' feet, boil for ten minutes, then add half a peeled and seeded sound lemon, finely sliced. Mix a little and serve.

N. B. All meat, bones and vegetables left remaining from the soup add to the demi-glace pot.