A Handbook of Cookery for a Small House

of A. 1. sauce, and a good teaspoonful of bovril, or meat juice from some other joint. Thicken with a little mixed flour and water, pour into the frying pan, bring to a boil and strain over the meat and vegetables in the dish. The brains may be cooked separately and beaten into this gravy after it is strained. _108. Calf’s Feet_ Calf’s feet are of great use in the cooking for invalids. Soak as for calf’s head over night. Put into a saucepan with cold water and a good piece of salt, one onion whole and one whole carrot. This will make an excellent soup served with the meat cut into nice little pieces and the vegetables cut as directed for calf’s head. But if the feet are intended for jelly it is better to omit the vegetables. Half a pint of good port wine can be added to the stock after it is cooked. Before straining add a teacupful of cold water to clear it. _109. Pig’s Trotters_ Pig’s trotters can be served as an addition to a dish of tripe and onions in which case they require soaking over night as they would be already salted. Boil them without salt until tender and add to the cooked tripe. As a separate dish you must, when cooked, roll them in a freshly beaten egg and then in baked breadcrumbs and fry a golden brown in a little butter. FISH _Frying. Boiling_ _General Remarks_ Raw fish should be kept in an uncovered dish in the icebox. Always wash in a little vinegar and water before cooking. _Smoked fish_ such as haddock should be boiled always in a deep frying pan allowing the water to cover it. _Kippers_ are difficult to cook without smell and to keep moist. The best way is to lay the kipper on its back in a flat meat dish. A small piece of butter should be always put into the dish first and a larger piece on the open side of the kipper, with a little white paper. Put into a quick oven for fifteen