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Broiled Pig's Feet

Thoroughly clean as many pig's feet as are required, split them lengthwise in halves, tie them round with broad tape so that they will not open, or shrink in cooking, put them in a saucepan with a seasoning of parsley, thyme, bay leaf, allspice, carrots and onions, with sufficient water to cover, and boil slowly till tender, then let them cool in the liquor. Dip them in beaten yolks of eggs and warmed butter; sprinkle with salt and pepper, and cover with breadcrumbs, seasoned with very finely chopped shallot and parsley. Put them on a gridiron over a clear fire, and broil until well and evenly browned. Unbind and arrange them on a dish and garnish with fried parsley, or they can be served with Robert sauce.