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Sheep's Trotters, Marinaded

Boil a set of trotters according to the directions already given (see SHEEP'S TROTTERS, a la Poulette). Drain them, let them get cold, and cut them up into neat pieces convenient for serving. Put them into a basin, sprinkle a little salt and pepper over them, and pour upon them two table-spoonfuls of vinegar and one of oil. Move them about, turn them occasionally, and let them lie in this marinade for an hour. Half an hour before they are to be served, drain the pieces from the pickle, dip them separately in frying-batter, and fry them in hot rat till they are lightly and equally browned all over. If preferred, instead of being dipped in batter and fried, they may be rolled in bread-crumbs and grilled. Dish them on a napkin, and send tomato sauce or sauce piquant to table with them. The frying batter may be made as follows. Put five ounces of flour into a bowl, and beat it up with a pinch of salt and a quarter of a pint of water. Break two eggs, and separate the whites from the yolks. Beat the latter with two table-spoonfuls of Lucca oil, stir the mixture into the flour, and beat it till it is smooth and thick. Ten minutes before the batter is wanted, whisk the whites of the eggs, and add them to it. It should be as thick as cream. A spoonful or two of water may be added if required. This batter is better if made an hour or two before it is to be used. Time to boil the trotters, three hours and a half; to fry the pieces, about ten minutes. Probable cost, 1s. Sufficient for a small dish.