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Lamb's Feet

Clean, and wash well, and scald six lamb's feet. Remove the shankbones very carefully, so as not to break the skin, then let the feet soak for two or three hours in cold water. Drain them, put them into a stewpan, with as much cold water as will barely cover them, and two table-spoonfuls of strained lemon-juice. Let them boil for ten or fifteen minutes, then throw them into cold water, and when they are quite cool cut off the bones from the cleft of the foot, and the little piece of hair that lies in it. Afterwards, stew them for three hours in some white stock, and with them an onion, a bunch of parsley, and thyme, three or four mushrooms, half a dozen peppercorns, a blade of mace, and a slice of lean ham. Strain the sauce, thicken it with flour and butter, and add half a pint of new milk. Let the feet boil up once more in it, and add, the last thing, a tea-spoonful of lemon-juice. Serve on a hot dish, and send peas or asparagus to table. Probable cost, 1s. 3d. Sufficient for two or three persons.