Boil the feet as for jelly, pick all the meat from the bones, add to it half a pint of gravy, a little salt, pepper, and nutmeg, garlic, a shallot and some shred ham; simmer it for half an hour, dip a mould into water, put in a layer of the meat, then some neatly-cut pickled beet root, and some boiled minced paisley, then a layer of meat, and so on, till the mould be filled; when cold, turn it out. Garnish with pickled eggs, beet root, and parsley.
Clean, and blanch some calves' feet till the bones will come out, them stew them in a blanc. See Calf's Head plain. When done, drain and serve them with parsley and butter.