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Trotters, Sheep's, Fried

Stuff and stew the trotters as above. Make a frying-batter as follows. Mix a pinch of salt with five ounces of flour, and mix smoothly with this a quarter of a pint of water. Beat the yolks of two eggs with two table-spoonfuls of olive oil or oiled butter and add this mixture to the batter. Put it in a cool place for an hour or two, and a few minutes before it is wanted stir in the well-whisked whites of the eggs. Dip the trotters into the batter, and then fry in plenty of hot fat till they are lightly browned. Serve on a hot dish, and send tomato or Robert sauce to table with them. Time to fry, a few minutes.