Split each of three feet into halves and, after removing the large bones, put them to soak in fresh water for one hour. Wash thoroughly, drain and place them in a saucepan with two tablespoonfuls of flour and three or four quarts of water. Stir well; add one gill of vinegar, one onion, one carrot (all cut into shreds), twelve whole peppers, a handful of salt and a bunch of garnished parsley, and cook briskly for an hour and a half. Drain thoroughly, and serve with any kind of sauce.

Fricassee Of Calf's Feet

Soak four calf's feet for three hours in cold water; allow them to simmer in equal proportions of milk and water until they are sufficiently tender to remove the soft part from the bones, dip them in the yolk of an egg, spread fine breadcrumbs over them, season with pepper and salt, and fry to a light brown in butter. Serve with white sauce.

Calf's Feet Fritters

Cut into thick slices some boiled calf's feet, dip them into beaten egg, roll them in breadcrumbs and fry in boiling fat to a light brown. Fry some slices of onions, place them in the center of a hot dish, arrange the pieces of feet around, and serve, or they may be garnished with fried parsley.

Grilled Calf's Feet

Remove all the bones from a blanched calf's foot, cut the flesh into rather small pieces, egg and breadcrumb them and grill until they are of a light brown, then serve.

Stewed Calf's Feet

Put a well-cleaned calf's foot into a saucepan with four onions, two or three cloves, one bayleaf, pepper and salt and stew all gently until done. Then remove all the meat from the bones, cut it into small pieces, egg and breadcrumb them and fry them in butter to a light brown." Serve the foot with a puree of tomatoes or mushrooms.

Calf's Feet With Piquant Sauce

The same as for boiled calf's feet, using one-half pint of piquant sauce to pour over.

Calf's Feet With Poulette Sauce

Same as boiled calf's feet, adding one-half pint of poulette sauce, made as follows : Put one pint of hot German sauce into a saucepan with one ounce of fresh butter, add the juice of one-half of a medium-sized lemon, and one teaspoonful of chopped parsley. Heat thoroughly on a hot stove until well melted and mixed, but do not allow it to boil. Keep the sauce warm, and serve poured over the calf's feet on a dish.