VEAL SWEETBREADS (FRIED)

Wash and lay your sweetbreads in slightly salted cold water for an hour; Pull off carefully all the outer skin, wipe dry and sprinkle with salt and pepper.  Heat some goose-fat in a spider, lay in the sweetbreads and fry slowly on the back of the stove, turning frequently until they are a nice brown.

CALF’S FEET, PRUNES AND CHESTNUTS

Two calf’s feet, sawed into joints, seasoned with pepper and salt a day before using.  Place in an iron pot, one-half pound Italian chestnuts that have been scalded and skinned, then the calf’s feet, one-eighth pound of raisins, one pound of fine prunes, one small onion, one small head of celery root, two olives cut in small pieces, one-eighth teaspoon of paprika, one cup of soup stock.  Stew slowly for five hours, and add one hour before serving, while boiling, a wine glass claret and a wine glass sherry.  Do not stir.

CALF’S FEET, SCHARF

Take calf’s feet, saw into joints; put on to boil within cold water and boil slowly until the gristle loosens from the bones.  Season with salt, pepper; and a clove or two of garlic.  Serve hot or cold to taste.

CALF’S FOOT JELLY, No. 1

After carefully washing one calf’s foot, split and put it on with one quart water.  Boil from four to five hours.  Strain and let stand overnight.  Put on stove next day and when it begins to boil add the stiff-beaten whites of two eggs; boil till clear, then strain through cheesecloth.  Add sherry and sugar to taste.  Let it become firm before serving.

SULZE VON KALBSFUESSEN (CALF’S FOOT JELLY), No. 2

Take one calf’s head and four calf’s feet, and clean carefully.  Let them lay in cold water for half an hour.  Set on to boil with four quarts of water.  Add two or three small onions, a few cloves, salt, one teaspoon of whole peppers, two or three bay leaves, juice of a large lemon (extract the seeds), one cup of white wine and a little white wine vinegar (just enough to give a tart taste).  Let this boil slowly for five or six hours (it must boil until it is reduced one-half).  Then strain, through a fine hair sieve and let it stand ten or twelve hours.  Remove the meat from the bones and when cold cut into fine pieces.  Add also the boiled brains (which must be taken up carefully to avoid falling to pieces).  Skim off every particle of fat from the jelly and melt slowly.  Add one teaspoon of sugar and the whipped whites of three eggs, and boil very fast for about fifteen minutes, skimming well.  Taste, and if not tart enough, add a dash of vinegar.  Strain through a flannel bag, do not squeeze or shake it until the jelly ceases to run freely.  Remove the bowl and put another under, into which you may press out what remains in the bag (this will not be as clear, but tastes quite as good).  Wet your mould, put in the jelly and set in a cool place.  In order to have a variety, wet another mould and put in the bits of meat, cut up, and the brains and, lastly, the jelly; set this on ice.  It must be thick, so that you can cut it into slices to serve.