in a saucepan, with some chopped truffles or mushrooms, a little suet, cayenne and white pepper, salt, one or two small lumps of white sugar, and let all simmer in some good strong stock till the gravy has nearly boiled away, then stir in a wine glass of Madeira wine, and a little lemon juice; it should then be returned to the saucepan, to be made thoroughly hot before serving.
CALF'S FEET AU FRITUR.
Simmer them for four hours in water till the meat can be taken easily from the bone, then cut them in handsome pieces, season with pepper and salt, dip them in egg, and sprinkle thickly with grated bread crumbs, and fry of a fine even brown; they may be served dry or with any sauce that may be approved.
The liquor should continue to stew with the bones, and can be used for jelly.
CALF'S FEET STEWED FOR INVALIDS.
Clean and soak a fine foot, put it on in very little water, let it simmer till tender, then cut it in pieces, without removing the bone, and
