Note 6 — INTRODUCTORY CHAPTERS.

The tendons are literally the small white gristles themselves, which are found under the flesh in this part of the joint. When freed from the bone attached to them, they may be dressed in a variety of ways, and are extremely good: but they require from four to six hours’ stewing to render them perfectly tender, even when each tendon is divided into three or four slices. The upper flesh must be laid back from the tendons before they are taken from the breast, not left adhering to them. They are very good simply stewed in white gravy, and served with green peas, à la Française, in the centre. The breast entirely boned, forced, and rolled, makes a handsome dish, either roasted or stewed.