6 pigs' feet

1 1/2 tablespoons salt

Scrape and wash the feet thoroughly and tie each separately in a piece of cheese-cloth. Put them into a kettle or stew-pan, cover with boiling water and add the salt. Let the water boil up once, then set back on the fire and simmer for six hours. Cool in the water. When cold, drain, but do not take off the cloth, and place the feet on a platter. The next day they will be ready for broiling, frying or pickling.


6 boiled pigs' feet Salt and pepper

Flour Butter

Split each foot, dredge with salt, pepper and flour and broil over clear coals for ten minutes. Serve on a hot platter, seasoning with butter, salt and pepper.


6 boiled pigs' feet Salt and pepper Lemon-juice

1 egg


Split the feet and season well with salt, pepper and lemon-juice. Dip in beaten egg, then in bread-crumbs and fry five minutes in deep fat (375°-390° F.). Drain and serve immediately.


6 boiled pigs' feet 1/2 cup crumbs

1 egg

Butter or other fat 2 cups boiled beets, fresh or canned

Dip the feet in beaten egg, then in crumbs, and brown in fat. Bake in casserole at 350° F., basting with butter or other fat. Serve in the casserole with beets surrounding the pigs' feet.

Pickled ( Souce).

4 good-sized boiled pigs' feet, with uppers 1 quart strong vinegar 4 bay-leaves 1 tablespoon whole cloves

1 tablespoon broken cinnamon 1/4 cup salt

2 teaspoons pepper 1/2 onion

1 blade mace

Clean the feet carefully, and cover them with hot water. Boil slowly until the meat will separate from the bones, then take them up carefully on a skimmer, and place them in a stone jar, taking out the largest bones. Set the water aside in a cool place to be used later.

Place the vinegar on the fire, adding bay-leaves, cloves, cinnamon, salt, pepper, onion cut in eighths, and mace. Steep slowly in the vinegar for forty-five minutes, but do not allow the vinegar to boil rapidly at any time. Remove the fat cake from the top of the water in which the feet were boiled, and save it for cooking purposes. Add about one quart of the water to the vinegar; if the vinegar is not very strong, less water must be added, so that the vinegar may not be too much diluted. Strain the liquid through a sieve to remove the spice, etc., and pour it over the meat in the jar, helping it through the meat with a knife and fork until the two are thoroughly mixed. Set the jar in a cold place for two days.