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Sheep's Trotters, Simple Way of Serving

Stew the trotters gently for three or four hours till the bones will come out. They may either be boiled in water, or in a sauce made according to the directions already given in SHEEP'S TROTTERS A LA POULETTE. When tender drain them, let them get cold, cut them in slices, and serve as they are on a dish. Garnish with parsley, and send oil and vinegar to table with them.