Having cleaned them properly, and removed the skin, boil them slowly till they are quite tender, and then split the feet and put them with the ears into salt and vinegar, flavoured with a little mace. Cover the jar closely, and set it away. When you use them, dry each piece well with a cloth; dip them first in beaten yolk of egg, and then in bread-crumbs, and fry them nicely in butter or lard. Or you may eat them cold, just out of the vinegar.
If you intend keeping them some time, you must make a fresh pickle for them every other day.
Directions for Cookery, In Its Various Branches.
Ladies and Professional Cooks.
The Whole Science and Art of Preparing Human Food. (Year 1840)