1 Pigs' feet (quantity not specified in original — see notes)
1 Salt, to taste
1 Black pepper, to taste
Instructions
1. Wipe the pigs' feet dry with a clean cloth or paper towel.
2. Sprinkle generously on all sides with salt and freshly ground black pepper.
3. Broil (technique: direct high heat from above, equivalent to a modern oven broiler set to high) for 6 to 8 minutes, turning once at the midpoint, until the skin is well browned and beginning to crisp at the edges and the meat is heated through (internal temperature 160°F / 71°C).
4. Serve immediately with Maître d'Hôtel Butter or Sauce Piquante.
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