BROILED PIG'S FEET

Thoroughly clean as many pig's feet as are
required, and split lengthwise in halves, tying them with a broad tape
so they will not open in cooking. Put in a saucepan with a seasoning of
parsley, thyme, bay leaf, allspice, carrots and onions, with sufficient
water to cover. Boil slowly until tender, and let them cool in the
liquor. Dip in the beaten yolks of eggs and warmed butter. Sprinkle with
salt and pepper and cover with bread crumbs seasoned with very finely
chopped shallot and parsley. Put on a gridiron over a clear fire and
broil until well and evenly browned. Unbind and arrange on a dish,
garnish with fried parsley and serve.

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