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Pig's Feet, Soused

Take four young and tender pig's feet. Scald and scrape them, and put them into a stewpan, with as much lukewarm water as will cover them. Bring the liquor to a boil, and skim carefully, then simmer the feet gently until all the bones can be taken out. Lift them out, put them into a deep pan, and sprinkle salt over them. As the liquid cools, remove the fat from the top of it; and when it is quite clear, boil a quart of it with the same quantity of vinegar, a dessert-spoonful of whole pepper, and a blade of mace. Let it boil ten minutes, and pour it boiling hot over the feet. Cover the jar closely. If liked, the head can be soused with the feet. The meat may be eaten cold from the vinegar, or fried and browned, and served hot. Time to boil the feet, three hours. Sufficient for a breakfast or luncheon dish.