Casserole Of Sheep's Trotters With Rice

Blanch a number of small sheep's trotters, remove the long bone and split each foot in two lengthwise. Put two chopped onions, a carrot, a turnip, three bay leaves, a small bunch of thyme, and a few cloves into a stewpan with a little dripping or chopped suet, and fry them over a slow fire for about ten minutes, then sift in two tablespoonfuls of flour, mix it well, pour in by degrees two quarts of white stock, add the feet with a small lump of salt, and allow the whole to simmer by the side of the fire until quite tender, then drain them on a cloth. Pour one quart of white sauce and one pint of the strained cooking liquor of the feet into a saucepan and boil it quickly until reduced to a thick cream, then put in the feet with about twenty button mushrooms and two or three tablespoonfuls of chopped parsley, season with pepper and salt and let them simmer for a few minutes. Beat the yolks of two eggs with one teacupful of cream, stir them in with the above mixture, not allowing them to boil after the eggs are added; squeeze the juice of half a lemon into this, turn it into a casserole, and serve.

Sheep's Trotters, Poulette

Put about a dozen sheep's trotters into water the day before they are required. Split the hoof in two, take out the woolly tuft, trim them neatly, tie them together in fours, scald and put them into a saucepan with two or three carrots, turnips and onions, peeled but left whole, and season with cloves, peppercorns and a bunch of parsley and sweet herbs. Mix one tablespoonful of flour with a little water, pour it into the saucepan, cover the feet with cold water, stand the saucepan over a moderate fire and let the water boil for six hours. Take out the feet, drain them, remove the shank bone, place the feet in an empty saucepan and leave them with the cover on. Fry a large chopped onion in butter with one-half teacupful of flour until nicely browned. Put one quart of broth into another saucepan and drop in a bunch of parsley and a few mushroom trimmings; stir in the flour and onions and continue stirring over the fire until the broth boils; then move it to the side and let it simmer for fifteen or twenty minutes. Skim it clear of fat and pass it through a conical-shaped strainer into the saucepan containing the feet; then add two ounces of button mushrooms, peeled and trimmed, and a pinch of pepper. Beat the yolks of three eggs with a little milk and in twenty minutes' time stir them into the broth, with five or six small lumps of butter, a little lemon juice and one teaspoonful of chopped parsley. When cooked sufficiently arrange the feet upon a dish, garnish with croutons of fried bread; they are then ready to be served.

Sheep's Trotters, Vinaigrette

Trim a dozen sheep's trotters, split their hoofs and remove the tuft which is found between the toes; tie them together in fours, place them in a saucepan with cold water and set it over the fire until the water boils; then remove the feet, rinse them in a little cold water, put them in the saucepan with fresh water, add two or three carrots and turnips, one large onion stuck with four cloves, a bunch of sweet herbs, a few sprigs of parsley and some peppercorns and salt, and let them simmer by the side of the fire for about five hours. When done remove the feet, untie them, take out the shank bones carefully so as not to tear the flesh, lay the flesh on a plate, sprinkle over some chopped parsley, pepper and salt and let them cool. Beat the yolks of three eggs with two tablespoonfuls of melted butter, dip the feet into it, roll them in finely-grated breadcrumbs and broil them in front of a clear fire, turning till browned on both sides. Baste with a little butter, and serve with either tartar or mayonnaise sauce.