STEWED TENDRONS DE VEAU (an Entree)

Ingredients

• The gristles from 2 breasts of veal
• stock No. 107
• 1 faggot of savoury herbs
• 2 blade pounded mace
• 4 cloves
• 2 carrots
• 2 onions
• a strip of lemon-peel

Instructions

1. The _tendrons_ or gristles, which are found round the front of a breast of veal, are now very frequently served as an entrée, and when well dressed, make a nice and favourite dish.
2. Detach the gristles from the bone, and cut them neatly out, so as not to spoil the joint for roasting or stewing.
3. Put them into a stewpan, with sufficient stock, No. 107, to cover them;
4. add the herbs, mace, cloves, carrots, onions, and lemon, and simmer these for nearly, or quite, 4 hours.
5. They should be stewed until a fork will enter the meat easily.
6. Take them up, drain them, strain the gravy, boil it down to a glaze, with which glaze the meat.
7. Dish the _tendrons_ in a circle, with croûtons fried of a nice colour placed between each; and put mushroom sauce, or a purée of green peas or tomatoes, in the middle.