salt and cayenne to taste, boiling butter.
_Mode_.--Wash, scald, and thoroughly clean the feet, and cut them into
pieces about 2 inches long; have ready some fine bread crumbs mixed with
a little minced parsley, cayenne, and salt; dip the pieces of heel into
the yolk of egg, sprinkle them with the bread crumbs, and fry them until
of a nice brown in boiling butter.
_Time_.-1 hour. _Average cost_, 6d. each.
_Seasonable_ at any time.
Note.--Ox-feet may be dressed in various ways, stowed in gravy or
plainly boiled and served with melted butter. When plainly boiled, the
liquor will answer for making sweet or relishing jellies, and also to
give richness to soups or gravies.
STEWED OX-TAILS.