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PIG'S FEET, BOILED (au Naturel)

Scald and scrape the feet of a fully-grown porker, and carefully remove the covering of the toes. Split them in halves, lengthwise, and bind them securely with tape in their original position. Put them into a stewpan, with a quart of stock or water, a bunch of parsley, a sprig of thyme, a bay-leaf, two onions, two carrots, a stick of celery, and a little salt and cayenne. Let them simmer gently until they are tender. Drain them, and draw out the large bones. Put the feet back into the liquid, and let them remain in it until cold. After they have been boiled as above directed, they may be either served hot, with peas pudding, and turnip-tops, broiled, fried, or eaten cold with vinegar. Time to simmer, three hours from the time the gravy reaches the boiling point. Sufficient for two persons.