The Gastronomic Regenerator: A Simplified and Entirely New System of Cookery: With Nearly Two Thousand Practical Receipts Suited to the Income of All Classes

of vinegar, two spoonfuls of oil, and a little salt and pepper, let them remain four hours, drain upon a cloth, and dip them into fritter batter (No. 1285), fry a nice light brown colour, dress on a napkin, garnish with fried parsley, and serve with some tomata sauce (No. 37) in a boat. No. 735. _Pieds d’Agneau en cartouche._ Have cooked eight feet, which dry upon a cloth, make a sauce like for the cotelettes durcelle (No. 704), stew the feet in it twenty minutes, then leave them to get cold in the sauce, have eight pieces of cartridge paper, (each piece large enough to fold a foot in,) oil them and lay in a foot with as much of the sauce as you think sufficient, roll them round and fold the paper at each end to imitate a cartridge, broil them over a slow fire, dress in pyramid and serve with a little gravy in a boat. No. 736. _Oreilles d’Agneau à la Belle Fermière._ Procure eight or ten lambs’ ears and put them into lukewarm water to disgorge for two or three hours, then make a blanc (No. 459), in which put the ears to stew; let them be well covered or they will turn black, boil gently about an hour, if done the thick part of the ears will feel tender, if not ready to serve let them remain in the stock until wanted, make a border of forcemeat as described for the ris de veau à la Turque (No. 673), place it on your dish, take out the ears, make five or six incisions in the thin part of each ear and turn them back to imitate a frill, dress upon the forcemeat to imitate a vase, by turning the curl of the ears outwards, put some mashed potatoes in the centre of the dish, upon which place a fine green bunch of asparagus well-boiled, and not more than four inches in length, standing upright; sauce over with a thin sauce à la purée d’asperges (No. 102), and serve. No. 737. _Oreilles d’Agneau à la