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Pig's Feet and Ears, in Jelly

Cleanse and scrape the feet and ears, and let them soak in cold water for two or three hours. Put them into a stewpan, with as much water as will barely cover them, and simmer gently until they are quite tender. Take them up, and draw out all the bones. Put the meat back into the liquid, with six sage-leaves, chopped small, a table-spoonful of finely-shredded parsley, and a seasoning of salt, cayenne, and powdered mace, and simmer again until the flavour is drawn out of the herbs and the liquid is reduced to a jelly. Pour the whole into a shape, and serve cold. Time, the pig's feet and ears must be long and gently boiled till they are tender. Sufficient for a breakfast or luncheon dish.