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Pig's Feet and Ears, Fried in Batter

Wash and cleanse the feet and ears of a fully-grown pig, and let them lie in salt for four or five days. The day before they are to be served, boil them gently in a quart of water, with an onion, a carrot, a bunch of savoury herbs, a stick of celery, and a little pepper and salt. When they are done enough, take them up, drain them, cut the feet in two, lengthwise, draw out the large bone, and press them, with the ears, between two dishes, until they are stiff and cold. Two hours before they are wanted, make a batter, by mixing five ounces of flour and a pinch of salt smoothly with a gill of water. Beat the yolks of two eggs to a paste, with two table-spoonfuls of oil; stir this into the flour, and put the mixture aside. Twenty minutes before it is to be used, add the whisked whites of the eggs, and a little more water if the batter is too thick. Beat it well; dip into it the pig's feet and ears, and fry in hot fat until they are equally and lightly browned. Drain them, and serve on a hot napkin. If liked, a gravy, made of two or three table-spoonfuls of the liquid in which they were boiled, mixed with a little vinegar, may be sent to table with them. Time: the feet and ears must be boiled till tender; twenty minutes to fry them. Sufficient for five or six persons.