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Calf's Foot, Boiled with Parsley and Butter

Thoroughly clean two calf's feet, divide them at the joint, and split the hoofs. Put three rashers of bacon into a stewpan, with a piece of butter the size of an egg, a large onion stuck with five or six cloves, the juice of a lemon, and a little salt and pepper. Care must be taken not to put too much salt, as the bacon will probably supply what is necessary. Lay the feet on the bacon, and cover the whole with one pint of stock. Let them simmer very gently for three hours or more; then take out the feet, put them on a hot dish, and pour some parsley and butter over them. (See PARSLEY AND BUTTER.)