SHEEP'S FEET or TROTTERS (Soyer's Recipe)

Ingredients

• 12 feet
• 1/4 lb beef or mutton suet
• 2 onions
• 1 carrot
• 2 bay-leaves
• 2 sprig thyme
• 1 oz salt
• 1/4 oz pepper
• 2 tablespoonful flour
• 2-1/2 quart water
• 1/4 lb fresh butter
• 1 teaspoonful salt
• 1 teaspoonful flour
• 3/4 teaspoonful pepper
• a little grated nutmeg
• the juice of 1 lemon
• 1 gill milk
• the yolks of 2 eggs

Instructions

1. Have the feet cleaned, and the long bone extracted from them.
2. Put the suet into a stewpan, with the onions and carrot sliced, the bay-leaves, thyme, salt, and pepper, and let these simmer for 5 minutes.
3. Add 2 tablespoonfuls of flour and the water, and keep stirring till it boils;
4. then put in the feet.
5. Let these simmer for 3 hours, or until perfectly tender, and take them and lay them on a sieve.
6. Mix together, on a plate, with the back of a spoon, butter, salt, flour (1 teaspoonful), pepper, nutmeg, and lemon-juice as above, and put the feet, with a gill of milk, into a stewpan.
7. When very hot, add the butter, &c., and stir continually till melted.
8. Now mix the yolks of 2 eggs with 5 tablespoonfuls of milk;
9. stir this to the other ingredients, keep moving the pan over the fire continually for a minute or two, but do not allow it to boil after the eggs are added.
10. Serve in a very hot dish, and garnish with croûtons, or sippets of toasted bread.