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Pig's Pettitoes, or Sucking Pig's Feet, Fried in Batter

Make a frying batter as follows. Mix five ounces of flour smoothly with a gill of water and a little salt. Add the well-beaten yolks of two eggs, mixed with two table-spoonfuls of Lucca oil; beat the batter for five or six minutes, then put it aside for an hour. It ought to be as thick as custard. A few minutes before it is wanted, stir in the whites of the eggs, whisked to a firm froth. Clean the pettitoes thoroughly. Boil them gently in as much broth or water as will cover them, until they are tender. Take them up, dry them well, split them open, dip them into the batter, and fry them in hot butter until they are lightly browned. Serve on a neatly-folded napkin. Time to boil the pettitoes, from twenty to thirty minutes; to fry, ten minutes. Probable cost, uncertain, pig's pettitoes being generally sold with the pig. Sufficient for two or three persons.