Calves' feet that have been boiled down for jelly make a good salad. They must, of course, be boiled very thoroughly for at least eight hours. Strain off the stock, remove the bones, and put the meat on one side till quite cold. Then cut up into neat pieces and put into a salad bowl. Pour over a salad dressing or just oil and vinegar; shred over it a nice white lettuce, and garnish with sliced beetroot.