Handbook of practical cookery

Place in a large basin the flour, and add to it the sugar. Place in a small basin the eggs and beat them till very light. Place the milk in a jug, and boil the water and pour it over; ANCHOVY EGGS— SHEEP'S TROTTERS. 227 add now the butter, and stir all together till it is melted. Place in a basin the yeast, and pour over it the mixture in the jug, stir well together and add the beaten eggs. Mix all now well together in the large basin, cover the basin with a towel, and place it in a warm place to rise for two hours. Knead it now well on a board and cut the dough into small pieces, draw them into a long shape, place them on a floured tin, and let them again rise for half an hour in a warm place. Then bake in a quick oven for fifteen minutes. This quantity makes two dozen and a half buns. Anchovy Eggs.— One tea-spoonful anchovy paste, two eggs, one ounce of butter, one salt-spoonful of salt, one-half table-spoonful of cream, one-half tea-spoonful lemon-juice. Place the eggs in plenty of boiling water, and boil them for ten minutes; plunge them then into a basin of cold water, and remove the shells. Cut each egg in half, and cut a small piece as large as a threepenny piece from the end of each half; remove the yolks, and place them in a basin; add the butter and anchovy paste. Stir all well together, season with the pepper, and add last of all the cream and lemon-juice. Rub this mixture now through a wire sieve, then divide it into four parts; place a part in each half of egg. Dip a knife in cold water, and make the mixture as smooth as possible ; then cut in four pieces the tops which were cut from the halves of eggs and arrange them neatly on the top. Garnish with a little parsley, and send to table on a neatly folded napkin. Sheep's Trotters. — Six sheep feet, two table-spoonfuls of cream, one table-spoonful of chopped parsley, yolks of two eggs, one half tea-spoonful of pepper, one tea-spoonful of salt, one salt-spoonful of grated nutmeg, one dessert-spoonful of sherry. When the feet have been scalded and scraped, put them into a sauce-pan, cover them with cold water, and place the sauce-pan over the fire. When this water boils, drain it off, and cover them again with water that is boiling ; allow them to simmer very slowly in this until the meat will separate from the bone. Take the feet from the sauce -pan, remove the bones, and cut the meat into small pieces. Put these pieces of meat into a fresh sauce-pan, and pour over them a pint and a half of the liquor in which the feet were boiled. Place this sauce-pan over the fire, and as the liquor boils up, skim it carefully. Add to the trotters the sherry, pepper, and salt, and let all simmer slowly together for twenty minutes. Beat in a bowl the yolks of eggs, add to them the chopped parsley and nutmeg, and taking the sauce-pan from the fire, let its contents cool a little, and add thereto the egg mixture from the bowl. Stir all well together, adding at the last moment the cream, and serve at once. Calf's Liver. — One and one-half pound of calf s liver, one quarter pound of bacon, one tea-spoonful of mixed herbs, one tea-spoonful of salt, one half tea-spoonful of pepper, yolks of two eggs, one tea-cupful of cream.