I get a dozen of them from the tripe-butcher, all cleaned and ready, and beg of him to extract the long bone from them. I put a quarter of a pound of beef or mutton-suet in a stewpan, with two onions and one carrot sliced, two bay-leaves, two sprigs of thyme, one ounce of salt, a quarter of an ounce of pepper; put on the fire, and cook five minutes; add two tablespoonfuls of flour, and stir it round; add two quarts and a half of water, then put in the feet, stir till boiling; simmer for nearly three hours, or until the feet are perfectly tender; when done, take them out, and lay on a sieve; take a quarter of a pound of fresh butter, a teaspoonful of salt, the same of flour, a quarter of one of pepper, a little grated nutmeg, the juice of a lemon; mix all these well together on a plate with the back of a spoon; put the feet with a gill of milk in a stewpan on the fire; when very hot, put in the butter, stir continually till melted, having previously well mixed two yolks of eggs with five table-spoonfuls of milk, which put in the stewpan; keep moving the pan round over the fire continually for one minute, serve in a very hot dish with croutons of fried bread cut in triangular pieces round the dish. The stock may be used for any puree or thick soup.