Wrap each cleaned foot up in coarse cotton cloth, wind a string about it from top to bottom to keep the bandage in place, and when all are ready cover them deep in boiling water in which has been stirred a tablespoonful of vinegar. Cook four hours and let them get cold in the water. The feet are now ready for pickling or frying.

If you wish to use them without other preparation, unroll, dish them, and pour over them the following sauce:

Heat four tablespoonfuls of vinegar to a boil with a table-spoonful of minced onion, the same of chopped parsley and of capers, a saltspoonful each of salt and pepper and half a tea-spoonful of made mustard. When they have simmered together three minutes, take from the fire and beat slowly into four tablespoonfuls of oil. When you have a creamy sauce, set in boiling water until hot and pour upon the feet. Cover them closely and set over boiling water for ten minutes before they are served.