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Pig's Feet and Ears, Fricasseed

Take the feet and ears of a pig, which, if not fresh, have been pickled with salt without any vinegar. Cleanse and wash them, then cut them into neat pieces, half an inch wide, and boil them in a pint of milk until they are quite tender. Drain and dry them well, and put them into a stewpan, with half a pint of veal stock, a little salt and cayenne, a blade of mace, a strip of lemon-rind, and a sliced onion. Simmer for a quarter of an hour, then add a piece of butter, the size of a walnut, rolled thickly in flour, and three table-spoonfuls of cream. Stir the liquid over a slow fire until it is smooth and thick, and serve the meat on a hot dish, with the sauce poured round it; garnish with sliced lemon. Pig's feet and ears should be gently boiled. Sufficient for four or five persons.