the dish, pour it around, lay the broiled liver on, and garnish with bunches of fried parsley; it should be served up extremely hot.
CALF’S FEET FRICASSEE.
Boil the feet till very tender, cut them in two and pull out the large bones, have half a pint of good white gravy, add to it a spoonful of white wine, one of lemon pickle, and some salt, with a tea-spoonful of curry powder, stew the feet in it fifteen minutes, and thicken it with the yelks of two eggs, a gill of milk, a large spoonful of butter, and two of white flour, let the thickening be very smooth, shake the stew pan over the fire a few minutes, but do not let it boil lest the eggs and milk should curdle.
TO FRY CALF’S FEET.
Prepare them as for the fricassee, dredge them well with flour and fry them a light brown, pour parsley and butter over, and garnish with fried parsley.
TO PREPARE RENNET.
Take the stomach from the calf as soon as it is killed—do not wash it, but hang it in a dry cool place for four or five days; then turn it inside out, slip off all the curd nicely with the hand, fill it with a little saltpetre mixed with the quantity of salt necessary, and lay it in a small stone pot, pour over it a small tea-spoonful of vinegar, and sprinkle a handful of salt over it, cover it closely and keep it for use. You must not wash it—that would weaken the gastric juice, and injure the rennet. After it has been salted six or eight weeks, cut off a piece four or five inches
