BAKED OR STEWED CALF'S FOOT.

1861. INGREDIENTS.—1 calf's foot, 1 pint of milk, 1 pint of water, 1 blade of mace, the rind of 1/4 lemon, pepper and salt to taste.

Mode.—Well clean the foot, and either stew or bake it in the milk-and-water with the other ingredients from 3 to 4 hours. To enhance the flavour, an onion and a small quantity of celery may be added, if approved; 1/2 a teacupful of cream, stirred in just before serving, is also a great improvement to this dish.

Time.—3 to 4 hours. Average cost, in full season, 9d. each.

Sufficient for 1 person. Seasonable from March to October.