Proceed as just described for mutton, but being more delicate, they will require but little more than half the time to cook.

124. Lambs' Feet are very nutritious; purchase them ready cleaned; lay them ten minutes in boiling water, by doing which you will be able to draw out the leg-bone with facility; then put them in a stewpan (two would be sufficient), and pour over a pint of water with which you have mixed smoothly a table-spoonful of flour, and half a teaspoonful of salt; place them upon the fire, stirring frequently until boiling, when add a small onion, with a celery, parsley, and parsnip; boil gently for two hours, and when done, serve plain upon a plate, or with a little melted butter and parsley poured over. By using a little white broth from any meat instead of water, you make a delicious soft soup, which may be partaken of freely.

Calves' feet are dressed in the same manner, but using a double proportion of everything, and stewing them double the time; they are served precisely the same.

Poultry for Invalids.