Calves-Feet with Spanish Sauce

Ingredients

• 2 calves' feet
• egg
• bread crumbs
• parsley
• chalot (shallot)
• cloves
• nutmeg
• pepper
• salt
• 2 Spanish onions
• truffles or mushrooms
• suet
• cayenne
• white pepper
• 1 or 2 small lumps white sugar
• good strong stock
• 1 wine glass Madeira wine
• lemon juice

Instructions

1. Having cleaned, boiled, and split two fine feet, dip them into egg and bread crumbs mixed with chopped parsley and chalot, a few ground cloves, a little nutmeg, pepper and salt.
2. Fry them a fine brown, arrange them in the dish, and pour the sauce over.
3. Make the sauce in the following manner: slice two fine Spanish onions and put them in a saucepan with some chopped truffles or mushrooms, a little suet, cayenne and white pepper, salt, and one or two small lumps of white sugar.
4. Let all simmer in some good strong stock till the gravy has nearly boiled away, then stir in a wine glass of Madeira wine and a little lemon juice.
5. It should then be returned to the saucepan, to be made thoroughly hot before serving.