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SHEEP'S TROTTERS (a la Poulette)

Take twelve feet, already scalded and cleaned. Boil them quickly for a quarter of an hour, then remove the large bone from each by holding the foot in the left hand and giving the bone a sharp jerk with the right. Shred four ounces of suet, and put it into a saucepan with two sliced onions, a scraped carrot, a sprig of thyme, and a bay-leaf. Stir these ingredients over a brisk fire for five minutes, then beat in two table-spoonfuls of flour, and when this is smooth add gradually five pints of water or stock. Stir the liquor till it boils, put in the feet, and let them simmer till quite tender. Take them up, and drain them on a sieve. Put four ounces of butter on a plate, and work smoothly into it with the point of a knife a tea-spoonful of flour, a tea-spoonful of salt, a quarter of a tea-spoonful of pepper, and a little grated nutmeg. Heat a gill of milk in a saucepan. Stir the butter in this till it is melted, and add the yolks of two eggs which have been beaten up with a cupful of milk or cream. Stir the sauce over the fire, and as it thickens add a table-spoonful of strained lemon-juice. It must on no account boil after the eggs are added. Heat the trotters in the sauce, put them on a dish, pour the sauce over, and serve. Garnish the dish with fried sippets. If liked, a few mushrooms or a little chopped parsley can be put into the sauce. Time to boil the trotters, three hours and a half. Probable cost, 2s. 6d. Sufficient for four or five persons.