carrot, 2 bay-leaves, 2 sprigs of thyme, 1 oz. of salt, 1/4 oz. of
pepper, 2 tablespoonfuls of flour, 2-1/2 quarts of water, 1/4 lb. of
fresh butter, 1 teaspoonful of salt, 1 teaspoonful of flour, 3/4
teaspoonful of pepper, a little grated nutmeg, the juice of 1 lemon, 1
gill of milk, the yolks of 2 eggs.
_Mode_.--Have the feet cleaned, and the long bone extracted from them.
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.
Add 2 tablespoonfuls of flour and the water, and keep stirring till it
boils; then put in the feet. Let these simmer for 3 hours, or until
perfectly tender, and take them and lay them on a sieve. 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. When very hot, add the
butter, &c., and stir continually till melted. Now mix the yolks of 2
eggs with 5 tablespoonfuls of milk; 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. Serve in a very hot
dish, and garnish with croûtons, or sippets of toasted bread.
_Time_.--3 hours. _Average cost_, 1s. 6d.
_Sufficient_ for 4 persons.
_Seasonable_ at any time.
TO DRESS A SHEEP'S HEAD.