Having cooked eight feet, cut each one in halves lengthwise and put in a
basin with two onions sliced, two bayleaves, a sprig of thyme, a bunch
of parsley, a glass of vinegar, two spoonfuls of oil, and a little salt
and pepper, let them remain four hours, drain upon a cloth, and dip them
into fritter batter (No. 1285), fry a nice light brown colour, dress on
a napkin, garnish with fried parsley, and serve with some tomata sauce
(No. 37) in a boat.