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Calf's Foot, Roasted

Boil two calf's feet for one hour and a half, then take them out of the saucepan, drain the water from them, tie them together, and fasten them on a spit. Baste freely with a little broth, which has not been cleared from fat, and when they have been before the fire about half an hour, dredge them with flour, baste with butter, and allow them to remain until they are nicely browned. When sufficiently cooked, place them on a hot dish, and pour round them a little brown sauce flavoured with port. Time, two hours and a half. Probable cost, calf's feet, 4d. to 8d. each. Sufficient for three or four persons.