Take the ox ears, scald them, remove all the hair by means of a small knife, then wash them well in several waters, and when perfectly clean put them into a stewpan with enough cold water to cover and a little salt. When it comes to the boil, strain and rinse in cold water, and then put them into some stock or water and flavour well with vegetables, such as carrot, onion, celery, leek, and herbs, such as thyme, parsley, bayleaf, basil, marjoram, and twelve to fifteen peppercorns; boil gently for eight to ten hours, then take up and put to press between two plates till cold; then cut each ear into three or four pieces, and steep in warm butter, season with a little fresh chopped mushroom that has been washed, a little chopped eschalot, parsley, thyme, bayleaf, and mignonette pepper, and dip into whole beaten up egg and into freshly made white breadcrumbs, and fry in clean boiling fat till a pretty golden colour. Dish up on a paper and garnish with fried potatoes or parsley, and serve Piquant sauce in a boat. This is a nice dish for an entrée for dinner or luncheon. Pigs and calves’ ears done in a similar manner are nice.