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Trotters, Sheep's, Marinaded

Bone and boil the trotters till tender, according to the directions already given, and press them between two dishes till cold. Cut them into neat slices, and lay them in a marinade made with two table-spoonfuls of vinegar, a table-spoonful of oil, and a little pepper and salt. Let them lie in this for an hour, place them on a sieve, and drain for twenty minutes. Dip the pieces separately in batter, and fry them as in the last recipe. Time to boil, three hours and a half; to fry, a few minutes. (See also SHEEP'S TROTTERS, MARINADED.)