That part of the calf which is called tendons, consists, in point of fact, of the gristly portion of the breast-bone which has not yet become hardened into bone; this is situated towards the thick edge of the breast of veal. After having first removed fho meat from the tendons, cut them straight along the end of the rib-bones, leaving the flap of meat on to the ribs: next, slice off such portion of the breast-bone as may have become formed into bone, divide the tendon or gristle part into square pieces the size of a cutlet; place these in a stewpan on a bed of carrots, onions, turnips, celery, garnished faggot of parsley, six cloves, a few peppercorns, and a little salt; moisten with sufficient stock or water to let them swim; put the lid on, and set them to braize very gently on a slow fire for about four hours. When the tendons are done through, which will be perceptible by ascertaining that their gristle has become almost transparent and comparatively soft to the probe of a fork, they must be carefully removed with a small skimmer, one by one, and being placed between two earthen dishes, set in the larder to become partially cold, in order that they may be neatly trimmed, placed in a sautapan with their own liquor (previously freed from grease, and boiled down to glaze). Make them hot, roll them in their glaze; dish them up in a circular row; garnish the centre with dressed spinach; pour the remainder of their glaze round the base, and serve.
Note.—Tendons of veal may also be served with stewed peas, or any other vegetable garnish.