-Cut off all the brown outside from the veal, and cut the eggs
into slices. Procure a pretty mould; lay veal, ham, eggs, and parsley in
layers, with a little pepper between each, and when the mould is full,
get some _strong_ stock, and fill up the shape. Bake for 1/2 hour, and
when cold, turn it out.

_Time_.--1/2 hour.

_Seasonable_ at any time.

BOILED CALF'S FEET AND PARSLEY AND BUTTER.

860. INGREDIENTS.--2 calf's feet, 2 slices of bacon, 2 oz. of butter, 2
tablespoonfuls of lemon-juice, salt and whole pepper to taste, 1 onion,
a bunch of savoury herbs, 4 cloves, 1 blade of mace, water, parsley and
butter No. 493.

_Mode_.--Procure 2 white calf's feet; bone them as far as the first
joint, and put them into warm water to soak for 2 hours. Then put the
bacon, butter, lemon-juice, onion, herbs, spices, and seasoning into a
stewpan; lay in the feet, and pour in just sufficient water to cover the
whole. Stew gently for about 3 hours; take out the feet, dish them, and
cover with parsley and butter, made by recipe No. 493. The liquor they
were boiled in should be strained and put by in a clean basin for use:
it will be found very good as an addition to gravies, &c. &c.

_Time_.--Rather more than 3 hours.

_Average cost_, in full season, 9d. each. _Sufficient_ for 4 persons.

_Seasonable_ from March to October.

WHEN A CALF SHOULD BE KILLED.--The age at which a calf ought to
be killed should not be under four weeks: before that time the
flesh is certainly not wholesome, wanting firmness, due
development of muscular fibre, and those animal juices on which
the flavour and nutritive properties of the flesh depend,
whatever the unhealthy palate of epicures may deem to the
contrary. In France, a law exists to prevent the slaughtering of
calves under _six weeks_ of age. The calf is considered in prime
condition at ten weeks, when he will weigh from sixteen to
eighteen stone, and sometimes even twenty.

FRICASSEED CALF'S FEET.

861. INGREDIENTS.--A set of calf's feet; for the batter allow for each
egg 1 tablespoonful of flour, 1 tablespoonful of bread crumbs, hot lard
or clarified dripping, pepper and salt to taste.

_Mode_.--If the feet are purchased uncleaned, dip them into warm water
repeatedly, and scrape off the hair, first one foot and then the other,
until the skin looks perfectly clean, a saucepan of water being kept by
the fire until they are finished. After washing