No. 629. _Casserole de Riz aux pieds d’Agneau._

Procure twelve lambs’ feet, throw them into boiling water for two

minutes, extract the long bone by holding the feet in a cloth and moving

the bone gently till it leaves the socket; when they are all done

proceed as for the lambs’ tails (No. 627), boiling them rather longer,

sauce and serve precisely the same.