Excerpt from the cookbook La cuisine raisonnée : the pig's feet stew.

Stew

Meant for teaching purposes in housekeeping schools, La cuisine raisonnée contains hundreds of traditional French-Canadian recipes, including pig’s feet stew and sugar pie.

La cuisine raisonnée
Québec, Institut Chanoine-Beaudet, 8th edition, 1959, p. 188
Musée de la civilisation, bibliothèque de livres rares et anciens du Séminaire de Québec, 706.5

TRANSCRIPTION AND TRANSLATION OF PAGE 188

Stewed pigs’ feet
2 pigs’ feet
3 pints water, salt, pepper
2 onions, herbs
5 tbsp. toasted flour

Preparation: -- Scrape the feet. Remove the hair and dewclaw and wash. Cut the feet into pieces and place in the pot. Add boiling water, chopped onions, parsley, salt and pepper. Boil until perfectly cooked. Add the toasted flour mixed to a paste 30 minutes before serving.