Lambs’ Feet, White Sauce

• 12 Lambs’ Feet
• A Pint of Broth
• The Juice of a Lemon

Clean the feet well, and after boiling, take out all the bones, cut in little pieces of about two inches or less, season nicely and cook in a pint of their own water over a slow fire. Add the juice of a lemon, and then throw in the beaten yolk of an egg to bind nicely, and serve hot.