(cheap and good.) This is an excellent family dish, highly nutritious, and often very inexpensive, as the feet, during the summer, are usually sold at a low rate. Wash them with nicety, divide them at the joint, and split the claws; arrange them closely in a thick stewpan or saucepan, and pour in as much cold water as will cover them about half an inch: three pints will be sufficient for a couple of large feet. When broth or stock is at hand it is good economy to substitute it for the water, as, by this means, a portion of strong and well-flavoured jellied gravy will be obtained for general use, the full quantity not being needed as sauce for the feet. The whole preparation will be much improved by laying a thick slice of the lean of an unboiled ham, knuckle of bacon, hung beef, or the end of a dried tongue, at the bottom of the pan, before the other ingredients are added; or, when none of these are at hand, by supplying the deficiency with a few bits of stewing-beef or veal: the feet being of themselves insipid, will be much more palatable with one or the other of these additions.

Throw in from half to three quarters of a teaspoonful of salt when they begin to boil, and, after the scum has been all cleared off add a few branches of parsley, a little celery, one small onion or more, stuck with half a dozen cloves, a carrot or two, a large blade of mace, and twenty corns of whole pepper; stew them softly until the flesh will part entirely from the bones; take it from them; strain part of the gravy, and skim off all the fat, flavour it with catsup, or any other store sauce, and thicken it, when it boils, with arrow-root, or flour and butter; put in the flesh of the feet, and serve the dish as soon as the whole is very hot. A glass of wine, a little lemon-juice, and a few forcemeat-balls, will convert this into a very superior stew; a handful of mushroom-buttons also simmered in it for half an hour before it is dished will vary it agreeably.

Calf's feet (large), 2; water, 3 pints; salt, 1/2 to 3/4 teaspoonful; onions, 1 to 3; cloves, 6; peppercorns, 20; mace, large blade; little celery and parsley; carrots, 1 or 2: stewed softly, 2 1/2 to 3 1/4 hours. Mushroom catsup, 1 tablespoonful; flour, or arrow-root, 1 large teaspoonful butter, 1 to 2 ozs. Cayenne, to taste.