Procure ten small sheeps’ feet, dress them precisely as the lambs’ feet,
but of course they will take more time; when tender divide each foot in
two lengthwise, sauce and serve as directed for queues d’agneau (No.
627). Sheeps’ feet, commonly called sheeps’ trotters, are seldom used in
this country to any real advantage, although in Paris they have made the
fortunes of more than one restaurateur; one house was so famed for them,
that its proprietor named it Restaurant du Pied de Mouton. About sixteen
years ago epicures were seen from all parts of Paris trotting after a
dinner of trotters, until the proprietor saved an immense fortune; but
they are even now much thought of in Paris, both for their lightness and
delicacy, and are always to be had in any of the first houses.
For my part I really think they deserve a better fate than that of being
trotted about from bar to bar in palaces certainly containing the
choicest spirits, and to be exposed on a cloth (semi-blanche) in a
basket, and from thence to the honest, but not very delicate fingers of
a London coalheaver or dustman; I must, however, observe that it is not
my desire to deprive them of their luxury, but a mere wish to find a
resting-place for the unfortunate trotters upon the tables of the
affluent in this country, where they would be eaten and admired for
their delicacy.