Put the feet into a saucepan with 1 teasp. salt. Cover with cold water and simmer for about 3 hr. Mix the ingredients for the stuffing. When the feet are done, split them, remove the bones and press the stuffing into the cavities. Replace the halves together and press between 2 dishes with a weight on top until cold. When ready for use, cut the feet into slices about 1 in. thick. Roll each piece in flour and brush with beaten egg and coat with breadcrumbs. Fry in hot fat until golden brown. Serve hot garnished with parsley.