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Potage, Westmoreland

Place in a medium-sized saucepan a mirepoix. Add one pound veal parings or bones, cut into small pieces; add one ounce fresh-salted pork, cut into very small pieces and one ounce butter. Place the pan on a lively fire, stir well with a wooden spoon and cook to a nice brown for fifteen minutes, carefully mixing frequently to avoid burning at the bottom. Add two ounces flour; stir well while cooking for ten minutes. Moisten with three quarts hot broth or hot water, adding one pint fresh or canned tomatoes, finely crushed. Season with a light tablespoon salt and two saltspoons cayenne pepper. Then as soon as it comes to a boil add one well-cleaned raw calf's foot. Cover the pan and slowly boil for one and a half hours. Remove the calf's foot, bone it thoroughly, then cut the meat into small, square pieces. Cut also twelve small pickles into same shape, place the two articles in a rather small saucepan and strain the broth through a fine Chinese strainer into the pan with the meat and pickles. Set the pan on the fire, pour in half gill sherry and one tablespoon brandy and let boil gently for thirty minutes. Skim the fat from the surface of the soup, pour into a hot soup tureen and serve.