Sheep's Trotters a la Vinaigrette

Should they have to be prepared at home they would need scalding and scraping with a knife in order to remove all the hairs; cut the soles from the hoofs so as to suppress a part of the woolly tuft found thereon; cut the ends of the ergots, tie the feet, four of them together, and blanch until they boil; then drain and refresh, place them in a soup-pot, covering them over with cold water, adding salt, pepper, spices, a garnished bunch of parsley (No. 123), onions, carrots and one ounce of flour diluted in cold water. Bring the liquid to a boil, cover the vessel and cook the feet for five hours, when done take out the shank bone which easily detaches without the slightest effort. Just when ready to serve untie and drain; remove the leg bone and wipe the feet on a cloth; dress them on a hot dish with a napkin under, and surround with green parsley leaves. Serve a vinaigrette sauce (No. 634) separately.

LAMB (Agneau).