30.Polish Stewed Calves' Feet.

Boil the calves' feet in salted water until tender; then take out the bones.

Thus 'ox,' 'steer,' 'cow,' are Saxon, but 'beef' is Norman; 'calf' is Saxon, but 'veal' Norman; 'sheep' is Saxon, but 'mutton' Norman; so it is severally with 'deer' and 'venison,' 'swine' and 'pork,' 'fowl' and 'pullet.

It is this substance which is most frequently employed in the manufacture of the jellies supplied by the confectioner; but those prepared at home from calves' feet do possess some nutrition, and are the only sort that should be given to invalids.

Roast mutton, chickens, rabbits, calves' feet or head, game, fish (simply dressed), and simple puddings, are all light food, and easily digested.

No mention of boned sprats, or snails in aspic, calves' foot jelly, iced humming birds, pickled edelweiss, or any of those things kept habitually in the cellars of families like ours.

He suggested Little Neck clams first, with chablis, and pea-soup, and caviare on toast, before the oyster crabs, with Johannisberger Cabinet; then an entrée of calves' brains and rice; then no roast, but a bird, cold asparagus with French dressing, Camembert cheese, and Turkish coffee.

The new comers also undergo a change, and in the eyes of the angels appear rough and hairy, and with feet like calves' or leopards', and presently they are cast down again, lest by their lust they should defile the heavenly atmosphere."

He stuck his oaken stick through the handles and raised the kettle, poured off the water, pushed the calves' feet back into the kettle, lifted it to his shoulder, and went back to his comrade.

He crawls about the courtyard, lisps his words, plays with toys and pulls the calves' tails, Yasoda and Rohini all the time showering upon him their doting love.

* Calves' Head en Tortue Simmer a calves' head for two hours.

* Calves' Head en Tortue Simmer a calves' head for two hours.

Thicken the sauce with flour rubbed into butter and serve with the calves' head.

* Calves' Feet a la Marechale Boil four calves' feet until tender.

* Calves' Feet a la Marechale Boil four calves' feet until tender.

Put in the calves' feet and mix all well together.

I bethought me that it was a bad light to cut off calves' heads in.

Such offal as calves' brains, sheep's kidneys, beef livers, and other viscera, is not fit food for any one but a scavenger.

PARCHMENT consists of skins specially prepared for writing on, and is so called from a king of Pergamos, who introduced it when the export of papyrus from Egypt was stopped; the skins used are of sheep, for fine parchment or vellum, of calves, goats, and lambs; parchment for drumheads is made from calves' and asses' skins.

I have been killing myself every evening this last week with grog and tobacco smoke at the "Compton Arms," in the company of the castle servants, and if the calves' heads had known anything essential, I fancy I should have wormed it out of them.

This was only the first service; and two others followed, consisting of a fawn, with a pudding inside it, a grand salad, hot olive pies, baked neats' tongues, fried calves' tongues, baked Italian puddings, a farced leg of lamb in the French fashion, orangeado pie, buttered crabs, anchovies, and a plentiful supply of little made dishes, and quelquechoses, scattered over the table.