(Recipe #76, page 94)
After thoroughly cleaning and singeing the feet, rinse them and boil them in water with vinegar, salt, onions, whole spices, and fresh herbs until they are tender. If they are not needed immediately, they can be kept in this liquid for several days. Then bone and split them, dip them in the batter described in section I, no. 39, and bake in clarified butter (section I, no. 25) or lard until golden brown. The feet can also simply be boiled in salted water, then breaded in egg and breadcrumbs and fried crisp and golden in a skillet.
Serve with fine vegetables or as a garnish for sauerkraut.
Translated by David Green.