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Trotters, Sheep's

Take six or eight sheep's feet. Remove the wool, and singe them, then throw them into fast-boiling water, let them boil quickly for five minutes, drain them, and let them cool. Take the foot firmly in the left hand, give the bone a jerk with the right hand, and draw it out. Cut the hoof from the end of the foot, and put the feet into cold water. Let them boil, then simmer them as gently as possible until they are quite tender. Fill them with good veal forcemeat, and bind the feet with packthread to keep them in shape. Put them into a stewpan with as much of the liquor in which they were boiled as will cover them, an onion, and a bunch of sweet herbs. Boil them gently for half an hour, lift them out, and lay them on a dish. Strain the sauce, boil it down to glaze, and brush this over the feet. The trotters may be accompanied by tomato sauce, Robert sauce, or piquant sauce, and any stewed vegetables, or they may be eaten cold with oil and vinegar. Time to boil the trotters, three or four hours. Sufficient, three or four for a small dish. (See also MUTTON TROTTERS.)