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Sheep's Trotters, Broiled

Boil the trotters as before (see SHEEP'S TROTTERS, a la Poulette). When tender, take out the bones, and let the feet get cold. Cut them into neat slices, dip them in clarified butter, then into finely-grated bread-crumbs, and broil over a clear fire. Serve with sharp sauce. Time, three hours and a half to boil the trotters.