Pigs’ Feet, Fried
Pigs’ feet are frequently used for jelly, instead of calves’ feet. They are very good for this purpose, but a larger number is required (from eight to ten or twelve) to make the jelly sufficiently firm. After they have been boiled for jelly, extract the bones, and put the meat into a deep dish: cover it with some good cider vinegar, seasoned with sugar and a little salt and cayenne. Then cover the dish, and set it away for the night. Next morning, take out the meat, and having drained it well from the vinegar, put it into a frying-pan, in which some lard has just come to a boil, and fry it for a breakfast dish.