2 Calves' Feet or 12 Trotters.
¼ bottle of Vinegar.
About 24 Peppercorns.
A tablespoonful Coriander Seeds. The Spices to be tied up in a muslin bag. 3 or 4 Bay Leaves.
3 Red Chillies.
Boil the sheep's feet quite tender, and when cold and firmly jellied remove the fat and bones. Boil with the spices and vinegar for an hour. Little pieces of sheep's tongue may be cut up in it. Pour into moulds, garnished with eggs, lemon, and parsley.