Take one raw, double tripe, one ox-foot, three calf's feet, all well-washed and cleansed several times in fresh water, cutting them in pieces two inches long by one square. Have an earthen pot, or a saucepan, put pieces of feet at the bottom, cover over with tripe, then a layer of sliced carrots and onions, and continue the same until the vessel is full, carefully seasoning each layer. Tie in a cloth a sprig of thyme, two bay-leaves, twelve whole peppers, and six cloves; put this in the middle of the pot, throw over a bottleful of cider or white wine, and a little brandy (say one pony); lay on the top the stalks of some green leeks, parsley-roots, and cabbage leaves; cover, and fasten it down with paste, so that the steam cannot escape, and leave it for about ten hours in a very slow oven. Take it from the oven and serve when required.