Having cleaned them properly, and removed the skin, boil them
slowly till they are quite tender, and then split the feet and put
them with the ears into salt and vinegar, flavoured with a little
mace. Cover the jar closely, and set it away. When you use them,
dry each piece well with a cloth; dip them first in beaten yolk of
egg, and then in bread-crumbs, and fry them nicely in butter or
lard. Or you may eat them cold, just out of the vinegar.
If you intend keeping them some time, you must make a fresh pickle
for them every other day.