728. Pig’s Feet, Sauce Robert.
—Exactly the same as for No. 727, serving with half a pint of hot Robert sauce (No. 192).
729. Pig’s Feet, Sauce Piquante.
—The same as for No. 727, serving with half a pint of hot piquante sauce (No. 203), omitting the mustard.
730. Pig’s Feet, New York Style.
—The same as for No. 727, serving them on six pieces of toast, with a gill of maître d’hôtel butter (No. 145) over the feet.
Boston Style.
—Dip them in frying batter, then fry in a pan with two ounces of butter on a moderate fire for ten minutes. Dress them on a hot dish with a folded napkin, and serve with any sauce desired separately.