Wash the pigs’ feet, soak them in warm water for one-half hour, then
scrub and scrape them well; soak them again for twelve hours in cold,
salted water, and clean them again. If necessary, singe them; remove the
toes, and bring them to a boil in salted water to more than cover them.
Boil them five minutes, and cook them for ten hours or more in a cooker.
If not tender, reheat them till boiling, and cook them again. Remove
them from the water, split them with a cleaver, unless this is done
before cooking, pack them in a jar, and cover them with hot, spiced
vinegar, preferably made from white wine. They are eaten cold, or dipped
in batter and fried.