Boil the feet, onion, herbs, and the veal, cut into strips, in the water for four hours, diminishing the liquid to three quarts. Strain, and cool. Put two of the feet and the veal back into one quart of the broth; season, and set by on the ice. Take the fat from the rest; put the liquor, seasoned, over the fire, boil gently and skim, add the sago, previously soaked two hours in a cup of cold water, simmer tender, and pour out. You can, if you like, add a glass of pale sherry.

Stewed Sheep’s Tongues.

Speak for six sheep’s tongues several days before you want them, unless you have access to a large market. Wash well in several waters. Boil in hot, salted water half an hour, to loosen the skins. Take these off and trim neatly. Put a cupful of your soup—before adding the tapioca—into a saucepan, with a quarter-pound of sliced salt pork, a teaspoonful of chopped onion, pepper, and a lump of white sugar. Lay in the tongues, sliced lengthwise, and stew half an hour. Lay the slices in rows, overlapping one another, upon a hot dish; thicken the gravy with browned flour, add the juice of a lemon, boil once, and pour upon the tongues.

Potatoes à la Louise.

Mash the potatoes, and whip with a fork to a light cream, adding milk and butter, salt and pepper. Heap upon a shallow pie-plate, well greased, and set in the oven until a white crust has gathered over it. Then, wash the mound well with beaten egg. Set in a moderate oven long enough to harden this, but not until the yellow changes to brown. Slip, without breaking, to another dish, by the help of the spatula.

Spinach.

See receipt for Tuesday of this week.

Lima Beans.

See receipt for Sunday, Second Week in this month.