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MUTTON TROTTERS (another way)

These require long and slow stewing, either in water with vegetables, carrot, onion, celery, a few cloves, and peppercorns, or with white sauce; they are sometimes boned, and stuffed with forcemeat, the trotters being first boiled long enough to slip their bones easily without injury to the skin. Lay them so stuffed into a stewpan with a little of their own liquor from the boiling; when they have been stewed thus for half an hour, take out the trotters and reduce the gravy to a glaze, with which cover them, and serve. Before cooking, cut off the hoof, singe, wash, and blanch, for five minutes, in boiling water. Time to stew, three hours and a half.