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Calf's Foot, Fried

A good dish may be made of two calf's feet which have been boiled for stock, and taken out while they are still firm. Remove the bones, and when the flesh is cold, cut it into small, nicely-shaped pieces, which must be placed for an hour in a pickle made with two table-spoonfuls of tarragon vinegar, one table-spoonful of oil, one bay-leaf, two pinches of salt, and one of pepper. Turn them two or three times. Take them out, drain them, dredge a little flour over them, and fry them in boiling butter or oil till they are lightly browned. Put them on a hot dish, and serve them with fried parsley. Probable cost, 4d., without the calf's feet. Sufficient for four or five persons.