_To boil._--Throw them in boiling water for five minutes, split them in
the middle and lengthwise after having taken off the large bone and
hair, and tie them with a string. Put a piece of butter the size of two
walnuts in a stewpan and set it on the fire, when melted add a
teaspoonful of chopped parsley and green onions, half of each, a quarter
of a lemon cut in slices, salt, and pepper, then the feet; wet with a
glass of warm water; boil gently two or three hours, take from the fire
and when nearly cold dip them in bread-crumbs, place them on a gridiron
and set on a good fire, baste slightly with the juice in which they have
cooked, and serve with fried parsley around.
_The same, in Poulette._--Prepare and cook them as above. When you take
them from the fire, instead of dipping them in bread-crumbs, put them in
a _poulette_ sauce, simmer ten minutes, and serve.
_Fried._--When boiled and drained dry, dip them in beaten egg, roll in
bread-crumbs, fry in hot fat, and serve with green parsley all around.
_In Vinaigrette._--Boil them as directed and drain them dry. When
perfectly cold, serve them with a _vinaigrette_.