ABSTRACT
COMPRISING
Calf's Ear, à la Tortuë.
Calf's Liver, fried, with Fine-herbs Sauce
„fried, with Tomata Sauce.
Calf's Brains, with Matelotte Sauce.
Calf's Feet, à la Pascaline.
„with Nutbrown Butter.
„fried, with Italian Sauce.
„fried, à la Provençale.
Calf's Liver, braized, with Vegetables.
„Scolloped.
