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Sheep's Trotters, Pate Of

Take a coarse earthen pate-dish which has a closely-fitting cover. Procure three sets of sheep's trotters already cleaned and parboiled, and cut each one into three pieces. Boil till tender, and pack them closely in the pate-dish, and to season them, sprinkle between the layers a little pepper, salt, and powdered spice, together with a moderate proportion of minced onion, chopped parsley, powdered thyme, bay-leaves, and cloves. Place the cover on the dish, and in order to prevent the escape of the steam, fasten it down with a coarse paste made of flour and water. Put the pate in a gentle oven for five or six hours, or if it can be done let it be put in a baker's oven after the bread is drawn, and remain there all night. If gently cooked the feet will be reduced to jelly, and will constitute an excellent dish, which may be served hot or cold. If the oven is too much heated, the feet will be burnt up, dry, and good for nothing. Time to bake, five or six hours. Probable cost, 2s. Sufficient for six or eight persons.