FEET.
To boil.—Throw them in boiling water for five minutes, split them in the middle and lengthwise after having taken off the large bone and hair, and tie them with a string. Put a piece of butter the size of two walnuts in a stewpan and set it on the fire, when melted add a teaspoonful of chopped parsley and green onions, half of each, a quarter of a lemon cut in slices, salt, and pepper, then the feet; wet with a glass of warm water; boil gently two or three hours, take from the fire and when nearly cold dip them in bread-crumbs, place them on a gridiron and set on a good fire, baste slightly with the juice in which they have cooked, and serve with fried parsley around.
The same, in Poulette.—Prepare and cook them as above. When you take them from the fire, instead of dipping them in bread-crumbs, put them in a poulette sauce, simmer ten minutes, and serve.
Fried.—When boiled and drained dry, dip them in beaten egg, roll in bread-crumbs, fry in hot fat, and serve with green parsley all around.
In Vinaigrette.—Boil them as directed and drain them dry. When perfectly cold, serve them with a vinaigrette.