These are easily obtained ready cleaned and parboiled, from all tripe-shops throughout the country: they should be put on to boil in water with carrot, onion, celery, garnished bouquet, salt, lemon, or a little vinegar, six cloves, and a few peppercorns. They require about two hours' very gentle boiling to cook them thoroughly; and when done, should be split, freed from all unnecessary bones, and especially of the hoofs and a dingy-looking curled substance of a very offensive character, which is found situated between the separation of the hoof: dish up the feet neatly, and pour some Poulette sauce, No. 36, over them, and serve.