(Recipe #9, page 128)
Boil 2 chopped calves’ feet for 1 to 2 hours, pour the broth through a sieve, and pour it back immediately into the upended pot; rinse pieces of eel and place them in the broth. If bouillon is available, add a couple of cups, along with 2 tablespoons of vinegar, a little mace, 2–3 sliced small onions, and a few seeded lemon slices. Cover the pot and let the contents stew slowly until done. Taste the broth to see whether it needs more salt or vinegar, place the pieces in a dish and pour the slightly cooled broth over them.
Translated by David Green.