Cassell's dictionary of cookery

a gang of trotters according to the directions already given {see Sheep's Trotters, a la Poulette). Drain them, lot them get cold, and cut them up into neat pieces convenient for serving. Put them into a basin, sprinkle a little salt and pepper over them, and pour upon them two table-spoonfuls of vinegar and one of oil. Move them about, turn them occasionally, and let them lie in this marinade for an hour. Half an hour before they are to be served, drain the pieces from the pickle, dip them separately in frying-batter, and frj^ them in hot fat till they are lightly and equally browned all over. If preferred, instead of being dipped in batter and fried, they may be rolled in bread-crumbs and grilled. Dish them on a napkin, and send tomato sauce or sauce piquant to table with them. The frying batter may be made as follows : — Put five oimces of flour into a bowl, and beat it up with a pinch of salt and a quarter of a pint of water. Break two eggs, and separate the whites from the yolks. Beat the latter with two table-spoonfuls of Lucca oil, stir the mixture into the flour, and beat it till it is smooth and thick. Ten minutes before the batter is wanted, whisk the whites of the eggs, and add them to it. It should be as thick as cream. A spoonful or two of water may be added if required. This batter is better if made an hoiu- or two before it is to be used. Time to boil the trotters, three hours and a half ; to fry the pieces, about ten minutes. Probable cost. Is. Sufficient for a small dish. Sheep's Trotters, Pate of.— Take a coarse earthen pate-dish which has a closelyfitting cover. Procure three "gang" of sheep's trotters already cleaned and parboiled, and cut each one into three pieces. Boil till tender, and pack them closely in the pate-dish, and, to season them, sprinkle between the layers a little pepper, salt, and powdered spice, together with a moderate proportion of minced onion, chopped parsley, powdered thyme, bayleaves, and cloves. Place the cover on the dish, and in order to prevent the escape of the steam, fasten it down with a coarse paste made of flour and water. Put the pate in a gentle oven for five or six hours, or if it can be done let it be put in a baker's oven after the bread is drawn, and remain there all night. If gently cooked the feet will be reduced to jelly, and will constitute an excellent dish, which may be served hot or cold. If the oven is too much, heated, the feet will be burnt up, dry, and good for nothing. Time to bake, five or six hours. Probable cost, 2s. Sufficient for six or eight persons. Sheep's Trotters, Simple way of Serving. — Stew the trotters gently for throe 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 SHE ( 863 ) SHE in slices, and serve as they are on a dish. Garnish with parsley, and send oil and vinegar to table with them.