Things You'll Need:
- 12 sheep's feet (trotters)
- 1/4 lb. of beef or mutton suet
- 2 onions, sliced
- 1 carrot, sliced
- 2 bay leaves
- 2 sprigs thyme
- 1 oz. salt
- 1/4 oz. pepper
- 2 tbsp. plus 1 tsp. flour
- 2-1/2 quarts water
- 1/4 lb. butter
- 1 tsp. salt
- 3/4 tsp. pepper
- A little grated nutmeg
- Juice of 1 lemon
- 1 gill milk plus 5 tbsp. milk
- Yolks of 2 eggs
- Croutons or toast points
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Step 1
Clean the sheep's feet, or have the butcher (or sheep farmer) clean them for you. Extract the long bone from the feet.
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Step 2
Put the suet into a saucepan with the onions and carrot, bay-leaves, thyme, salt, and pepper. Let simmer for 5 minutes. Add 2 tbsp. flour and the water, stir until the mixture boils, then put in the feet.
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Step 3
Let the feet simmer for 3 hours, or until perfectly tender, then remove them from the pan and let them drain. When the water has drained away from them, return them to a saucepan with the milk and bring to a simmer but do not allow the milk to boil.
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Step 4
Mix the butter, salt, 1 tsp. flour, pepper, nutmeg, and lemon juice. Stir this mixture into the pan with the sheep's feet and milk.
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Step 5
Mix the egg yolks with 5 tbsp. milk, add to the other ingredients. Stir the mixture for a minute or two, but do not allow it to boil after the eggs are added.
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Step 6
Serve the trotters and sauce warm, garnished with croutons or toast points. Bon appetit!
