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Pig's Pettitoes, Stewed

Cleanse a set of pettitoes thoroughly, and put them into a stewpan, with the heart, the liver, a thin slice of bacon, six or eight peppercorns, a sprig of thyme, half a blade of mace, and as much broth or water as will cover the whole. Simmer gently for a quarter of an hour, then take out the heart and the liver, and mince them finely. Leave the feet until they are tender--they will require to be simmered from twenty to thirty minutes, counting from the time when they first reach the boiling-point. When the feet are done enough, put the mince back into the stewpan, with a little pepper and salt, a piece of butter rolled in flour, and a table-spoonful of cream. Shake the saucepan over the fire for five or six minutes. Serve the mince in the sauce on a hot dish, split the feet, lay them upon the mince, and garnish with toasted sippets. Sufficient for two or three persons.