To make a _Fricassee_ of Sheeps Trotters.

Clean them very well from the Hair; then wash them in Vinegar and Water;
then take out the Bones, and boil them in Salt and Water with a little
Lemon-Peel. When they are hot, give them either of the following Sauces.
For a white Sauce, take the following: _viz._

Take some Water, with some Salt, a few sweet Herbs, some whole Pepper, some
Lemon-Peel and a bit of Horse-Radish, a Shallot, and a little White Wine.
When it is strong enough relish'd, then strain it off, and take a little of
it, and mix it with Butter to thicken it, or Cream would do better, about
half a Pint: pour this over the Sheeps Trotters with a few Capers, and
serve it up with Slices of Lemons.



A brown _Fricassee_ of Sheeps Trotters.

Dress them as before, and when they are fit for Sauce, then take some Hogs
Lard, and make it very hot in a Pan, then put in your Trotters, when they
are well covered with Flour, and when they are done enough, pour over them
a Sauce made of Gravey, some Claret and some Mushrooms thickned with burnt
Butter. This will make a good brown Fricassee; and serve it up with a
garnish of Lemon sliced, Barberries pickled, some raspings of Bread lifted,
and toasted before the Fire.