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Pigs' Feet, German Style

Gplit three good-sized, cooked pigs' feet in half, place in an earthen vessel with a sliced onion, sprig of thyme, two bay leaves, two cloves, a teaspoon each allspice, whole black pepper and salt, a gill each vinegar and water, turn feet well in seasoning and let marinade for two hours. Mix on a plate a tablespoon oil, teaspoon salt and half teaspoon pepper. Lift feet from marinade, repeatedly turn in seasoning and lightly roll in bread crumbs, arrange on double broiler and broil over a brisk fire for six minutes on each side. Remove, dress on a hot dish, decorate with six quarters lemon and parsley greens and serve.