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Mutton Trotters

Sheep's trotters are served plain boiled, accompanied with oil and vinegar in a tureen, or they are boiled until tender, the bones carefully removed, and the feet dipped into a batter before frying; they may also be stewed, and, after boning, the space left by the bones may be filled with a forcemeat as follows. Pound together a small quantity of cooked veal, and the same of bacon or fresh suet; mix these with finely-prepared bread-crumbs, add pepper, salt, nutmeg, and bind with beaten egg. Take some of the broth in which the trotters have been boiled, stew them in it thus stuffed for about twenty minutes, adding a seasoning of shredded shallot, and any store sauce. Put the trotters on a dish, boil the sauce rapidly for ten minutes, then pour it over the feet, and serve.