Stuffed Lamb Trotters à la Manolita

Ingredients

• Lamb trotters (patitas de carnero)
• Minced-meat filling (picadillo)
• Raisins
• Crushed almonds
• Roasted ground peanuts (maní)
• Salt
• Pepper
• Pork lard (grasa de chancho; chancho = pig)
• Butter
• Minced veal
• 2 tablespoons Fine herbs (hierbas finas), finely chopped
• 1 tablespoon Flour
• 1 cup Hot water
• 1 Lemon
• 250 grams Butter
• 25 grams Lean ham
• 500 grams Veal
• 2 Hen legs
• Spices
• 1 leaf Bay leaf
• 2 Carrots
• 2 Onions
• 1/2 dozen Hard-boiled egg yolks
• 1 liter Milk

Instructions

1. Peel and clean the lamb trotters and remove the upper bone with a pointed knife without tearing them.
2. Fill the hollow with picadillo seasoned with raisins, crushed almonds, roasted ground peanuts, salt and pepper; stuff and sew shut.
3. Melt pork lard and butter in a pan; cook minced veal and two tablespoons of chopped fine herbs in it.
4. After two boils add a tablespoon of flour, a cup of hot water, and a thinly sliced lemon; stir, and after two more boils pour over the trotters in a pan.
5. Cook the trotters four hours, then drain, remove the thread, and arrange in a dish.
6. For the sauce, simmer 250 g butter, 25 g lean ham, 500 g veal and two hen legs (all cut small) with salt, pepper, spices, bay leaf, two carrots and two onions.
7. When the meat colors, add half a dozen pounded hard-boiled egg yolks, then a liter of milk little by little, stirring; cook gently one hour, strain, and pour hot over the trotters to serve.