Boil the feet in good stock till the bones will come out with ease; fill the space left by them with a good fowl or chicken farce; dip them in lard, bread them well, and bake in a moderate oven. The space left by the bones is sometimes filled up with a bit of fried bread; in this case the feet are only previously boiled, and then served with cream sauce.
Clean some sheep's trotters nicely, scald and wash them in hot water; stew them in that sauce in which calf's head plain is boiled, and bone them. Fry, but not till brown, in a little butter, some carrots, onions, a little parsley roots, all cut small, thyme, a shallot, a small bay leaf, and a clove. When they begin to color, moisten them with water and vinegar mixed in equal parts, and let it all stew till the vegetables are quite tender; season with pepper and salt, and strain it through a silk sieve over the sheep's trotters, then fry the trotters in this batter; put nearly four table-spoonfuls of flour into an earthen pan, with a little salt, a little olive oil, and as much good beer or water as will moisten the paste; when well mixed, add the beaten whites of two eggs, dip the trotters into this, and fry them instantly. The marinade cuite, or pickle, into which the trotters are laid, and the paste in which they are fried, may be used for beef, and other meals. The same receipt may be followed exactly for calf's feet.