Lambs’ feet are cooked in the same manner as the sheeps’ but do not
require quite so long to stew; having previously cooked ten feet put a
pint of white sauce (No. 7) in a stewpan, with half a pint of white
stock and four button onions; reduce to half, then pass it through a
tammie over the feet into another stewpan, season with a little pepper,
salt, and sugar, add twenty heads of mushrooms and a little chopped
parsley; simmer altogether two or three minutes, add a little
lemon-juice, and finish with a liaison of two yolks of eggs mixed with
half a gill of cream, mix quickly and serve in a pâté chaud (No. 618),
or casserole of rice (No. 626), made according to the size of your dish.