Boil them with the head, until tender, then split and lay them round
the head, or dredge them with flour after they have been boiled tender,
and fry them brown. If you wish for gravy for them, when you have taken
them up, stir a little flour into the fat they were fried in; season it
with salt, pepper, and mace. Add a little butter and wine if you like,
then turn it over the feet.