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LAMB'S FEET (another way)

Prepare and stew the feet as in the last recipe. When quite tender, remove the bones, roll the feet, dip them in egg and bread-crumbs, and fry them. Or, if preferred, spread a mixture prepared as follows over a dish, let it get quite hot in the oven, then place the rolled feet upon it, and serve them dry. In either case, sauce (Robert or supreme sauce) should be sent to table in a tureen. For the mixture, take four table-spoonfuls of finely-grated bread-crumbs, season them with pepper and salt, rub into them a piece of butter the size of a large egg, and mix with them, first, a table-spoonful of grated cheese, and afterwards the yolks of three eggs well beaten. Time, three hours to stew the feet, ten minutes to fry them.