Stuffing for Pigs' Feet.—Take three quarters of a pound of fresh pork, lean and fat, from the loin or leg, that is weighed after being passed through the sausage machine; if you have no sausage machine, cut the same quantity up very fine, and to it add a good pinch of salt, a little mignonette pepper, small eschalot or a tiny piece of onion chopped fine, a little chopped parsley, one raw yolk of egg, one good tablespoonful of fresh breadcrumbs, and mix well together, and use.