Trotters, whether sheep's or pig's, are very glutinous, and when properly cooked are very nourishing. They require a very long time to stew. Take six sheep's or pig's trotters, and cover them with some No. 3 Stock (see No. 10), or some water, with an onion and a little parsley. Let them stew for five hours till they are perfectly tender. Take them out, and remove the flesh from the bones. Put the flesh away on a plate, put back the liquor, and boil it down to about a quarter of a pint. Strain it off, add a teaspoonful of chopped parsley, thicken it with two yolks of eggs well beaten up, add a little pepper and salt, and a tea-spoonful of lemon-juice. Warm up the flesh in this sauce, which should be as thick as custard, and resemble it in appearance.

Trotters (Another Way)

Boil the trotters for four or five hours till tender. Boil the liquor away till there is only enough left to glaze them with. This liquor should have been flavoured with a little onion. Pour the liquor into a basin. Glaze the trotters with it, letting it get cold outside like a jelly. When you finish one layer of glaze on the top of the other, before the last brush over gets cold, shake some bread raspings over the trotters. Ornament them with parsley. They can be eaten cold with oil and vinegar; serve some finely-chopped raw parsley and raw onion on the dish with them, in separate heaps.