PIG'S FEET.
Broiled, or à la Sainte Menehould.—Split six feet in two, lengthwise, and soak them in tepid water for ten minutes, then envelop each in a piece of linen well tied or sewed; place them in a kettle or stewpan with four small onions, four sprigs of parsley, two of thyme, two of sweet basil, two bay-leaves, two cloves of garlic, two cloves, two small carrots cut in pieces, salt, pepper, and half a pint of white wine; cover with cold water, simmer about six hours, skim them properly, fill with boiling water so as to have them covered all the time; take from the fire when cooked, and when nearly cool take the feet from the kettle, untie them, throw away the linen, and let them cool. Dip each in melted butter or in sweet-oil, roll in bread-crumbs, and place on a gridiron and on a good fire; serve them as they are, when properly broiled.
Stuffed.—Prepare the feet and cook them as above. When perfectly cold, remove the long bone of each half, fill the place with sausage-meat; dip each in melted butter and yolk of egg, mixed and seasoned with salt and pepper, roll in bread-crumbs, and broil. While they are broiling, baste them with melted butter. Serve as they are, or with meat-jelly, or gravy.
Stuffed with Truffles.—Proceed as with the above in every particular, so far as removing the long bone of each half, so as to be ready for stuffing them.
Cut truffles in small dice, enough to half fill the feet, and put them on the fire in a small saucepan, just covered with Madeira wine; toss and stir till the wine is absorbed and nearly boiled away, then add a little gravy, stir half a minute, take from the fire and let cool. When cold, fill each half foot till half full, and finish with sausage-meat; then dip in butter and egg, roll in crumbs, broil and serve as the above.
They may be filled with truffles only, and served with meat-jelly.