cheek, divide into pieces fit to help at table, skim and strain the
gravy, and thicken 1-1/2 pint of it with butter and flour in the above
proportions. Add the vinegar, ketchup, and port wine; put in the pieces
of cheek; let the whole boil up, and serve quite hot. Send it to table
in a ragout-dish. If the colour of the gravy should not be very good,
add a tablespoonful of the browning, No. 108.

_Time_.--4 hours. _Average cost_, 3d. per lb.

_Sufficient_ for 8 persons.

_Seasonable_ at any time.

FRIED OX-FEET, or COW-HEEL.

639. INGREDIENTS.--Ox-feet, the yolk of 1 egg, bread crumbs, parsley,
salt and cayenne to taste, boiling butter.

_Mode_.--Wash, scald, and thoroughly clean the feet, and cut them into
pieces about 2 inches long; have ready some fine bread crumbs mixed with
a little minced parsley, cayenne, and salt; dip the pieces of heel into
the yolk of egg, sprinkle them with the bread crumbs, and fry them until
of a nice brown in boiling butter.

_Time_.-1 hour. _Average cost_, 6d. each.

_Seasonable_ at any time.

Note.--Ox-feet may be dressed in various ways, stowed in gravy or
plainly boiled and served with melted butter. When plainly boiled, the
liquor will answer for making sweet or relishing jellies, and also to
give richness to soups or gravies.

STEWED OX-TAILS.

640. INGREDIENTS.--2 ox-tails, 1 onion, 3 cloves, 1 blade of mace, 1
teaspoonful of whole black pepper, 1 teaspoonful of allspice, 1/2 a
teaspoonful of salt, a small bunch of savoury herbs, thickening of
butter and flour, 1 tablespoonful of lemon-juice, 1 tablespoonful of
mushroom ketchup.

_Mode_.--Divide the tails at the joints, wash, and put them into a
stewpan with sufficient water to cover them, and set them on the fire;
when the water boils, remove the scum, and add the onion cut into rings,
the spice, seasoning, and herbs. Cover the stewpan closely, and let the
tails simmer very gently until tender, which will be in about 2-1/2
hours. Take them out, make a thickening of butter and flour, add it to
the gravy, and let it boil for 1/4 hour. Strain it through a sieve into
a saucepan, put back the tails, add the lemon-juice and ketchup; let the
whole just boil up, and serve. Garnish with croutons or sippets of
toasted bread.

_Time_.--2-1/2 hours to stew the tails.

_Average cost_, 9d. to 1s. 6d., according to the season.

_Sufficient_ for 8 persons.

_Seasonable_ all the year.

THE TAILS OF ANIMALS.--In the cla