|Boil pig feet until tender, in boiling water to which bay leaves, thyme, marjoram, carrot, onion, and cloves have been added. Let cool in the liquid, then loosen bone and slip out of each foot. Stuff feet with bread crumbs, yolk, parsley, mustard, meat sauce, and cayenne, mixed into a dressing. Rub feet with melted butter and brown in frying pan.|
Serve with pickle sauce made by adding 3/4 cup finely chopped sour pickles to 1 cup white sauce made with water.