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Sheep’s trotters were sold either cold or hot. These delicacies were typically bought cheap by vendors from the slaughterhouses, skinned and parboiled at their home, before being sold on the street. Customers would purchase a whole trotter, and suck the sticky meat and fat off the bones. If you were lucky, the vendor cleaned the nasty, dingy looking stuff from between the toes of the hoof before he cooked it – or at least before you ate it.
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