and soaking in cold
water, boil them in just sufficient water to cover them, until the bones
come easily away. Then pick them out, and after straining the liquor
into a clean vessel, put the meat into a pie-dish until the next day.
Now cut it down in slices about 1/2 inch thick, lay on them a stiff
batter made of egg, flour, and bread crumbs in the above proportion;
season with pepper and salt, and plunge them into a pan of boiling lard.
Fry the slices a nice brown, dry them before the fire for a minute or
two, dish them on a napkin, and garnish with tufts of parsley. This
should be eaten with melted butter, mustard, and vinegar. Be careful to
have the lard boiling to set the batter, or the pieces of feet will run
about the pan. The liquor they were boiled in should be saved, and will
be found useful for enriching gravies, making jellies, &e. &e.

_Time_.--About 3 hours to stew the feet, 10 or 15 minutes to fry them.

_Average cost_, in full season, 9d. each.

_Sufficient_ for 8 persons.

_Seasonable_ from March to October.

_Note_.--This dish can be highly recommended to delicate persons.

COLOUR OF VEAL.--As whiteness of flesh is considered a great
advantage in veal, butchers, in the selection of their calves,
are in the habit of examining the inside of its mouth, and
noting the colour of the calf's eyes; alleging that, from the
signs they there see, they can prognosticate whether the veal
will be white or florid.

COLLARED CALF'S HEAD.

862. INGREDIENTS.--A calf's head, 4 tablespoonfuls of minced parsley, 4
blades of pounded mace, 1/2 teaspoonful of grated nutmeg, white pepper
to taste, a few thick slices of ham, the yolks of 6 eggs boiled hard.

_Mode_.--Scald the head for a few minutes; take it out of the water, and
with a blunt knife scrape off all the hair. Clean it nicely, divide the
head and remove the brains. Boil it tender enough to take out the bones,
which will be in about 2 hours. When the head is boned, flatten it on
the table, sprinkle over it a thick layer of parsley, then a layer of
ham, and then the yolks of the eggs cut into thin rings and put a
seasoning of pounded mace, nutmeg, and white pepper between each layer;
roll the head up in a cloth, and tie it up as tightly as possible. Boil
it for 4 hours, and when it is taken out of the pot, place a heavy
weight on the top, the same as for other collars. Let it remain till
cold; then remove the cloth and binding, and i