Cassell's dictionary of cookery

two pounds of fresh white tripe, haK a pound of bacon, and a calf's foot. Cut the tripe into pieces three inches square, and scald these in boiling water for five minutes. Bone the foot, scald it for ten minutes, and cut it into six or eight pieces. Divide the bacon also into pieces convenient for serving. Put the meat into a stewpan with a large bunch of parsley, a sprig of thyme, two bay-leaves, three large onions, two cloves, and a little pepper and salt, and pour in as much broth as will cover the whole. A glassful of brandy may be added or not. Cover the saucepan closely, let its contents boil, then draw it to the side, and let them simmer very gently until the meat is done enough. Take out the herbs, skim the sauce carefully, and serve the stewed meat in a tureen with the sauce poured over it. Send it to table as hot as possible. Time to stew, three hours. Probable cost, 3s. 6d., exclusive of the brandy. Sufficient for five or six persons. [ Trotters, Sheep's.— Take six or eight I sheep's feet. Eemove the wool, and singe them, i then throw them into fast-boiling water, let them boil quickly for five minutes, drain them, I and let them cool. Take the foot firmly in the left hand, give the bone a jerk with the right hand, and draw it out. Cut the hoof from the end of the foot, and put the feet into cold water. Let them boil, then simmer them as gently as possible until they are quite tender. Fill them with good veal forcemeat, and bind the feet with packthread to keep them in shape. Put them into a stewpan with as much of the liquor in which they were boiled as will cover them, an onion, and a bunch of sweet herbs. Boil them gently for half an hom-, lift them out, and lay them on a dish. Strain the sauce, boil it down to glaze, and brush this over the feet. The trotters may be accompanied by tomato sauce, Kobert sauce, or piquant sauce, and any stewed vegetables, or they may be eaten cold with oil and vinegar. Time to boil the trotters, three or four hours. Sufficient, three or four for a small dish. Trotters, Sheep's (another way).— -Sec also Mutton Trotters. Trotters, Sheep's, Pried.— Stuflt and stew the trotters as above. Make a fryingbatter as follows :— ilix a pinch of salt with five ounces of flour, and mix smoothly with this a quarter of a pint of water. Beat the yolks of two eggs with two table-spoonfuls of olive oil or oiled butter, and add the mixture to the batter. Put it in a cool place for an hour or two, and a few minutes before it is wanted stir in the well-whisked whites of the eggs. Dip the trotters into the batter, and then fry in plenty of hot fat till they are lightly browned. Serve on a hot dish, and send tomato or Robert sauce to table with them. Time to fry, a few minutes. Sufficient, three or four for a small dish. Trotters, Sheep's, Marinaded.— Bone and boil the trottei's till tender, according to the directions already given, and press them between two dishes till cold. Cut them into neat slices, and lay them in a marinade made with two table-spoonfuls of vinegar, a tablespoonful of oil, and a little pepper and salt. Let them lie in this for an hour, place them on a sieve, and drain for twenty minutes. Dip the pieces separately in batter, and fry them as in the last recipe. Time to boil, three hours and a half ; to fry, a few minutes.