Pigs' Feet-Broiled

If the feet have to be cooked at home, then clean them well and tie them together in pairs; boil them in a stock in which salted meats have been cooked, or else in a broth fragrant with vegetables, onions, carrots, a bunch of parsley garnished with thyme, basil etc., peppercorns, cloves and allspice; four or five hours will suffice to have them done properly, then let them cool off in the same liquid; unwrap and cut each foot into two parts; wet the surfaces with a brush dipped in butter or melted lard, pare and roll in bread-crumbs; broil them for fifteen to twenty minutes over a moderate fire.