SHEEPS* TROTTERS A LA POULETTE
I DOZEN MUTTON FEET l-^ TABLESPOONS VINEGAR
2-3 QUARTS HOT WATER SALT AND PEPPER
4 TABLESPOONS FLOUR 3 TABLESPOONS BUTTER OR
1 WHOLE ONION MARGARINE
2 CLOVES I ONION CHOPPED
2 CARROTS, QUARTERED 3 EGG YOLKS
HERB BOUQUET }4 CUP EVAPORATED MILK
JUICE OF I LEMON✪ Sheeps' Trotters a la Poulette
SWELL PICKINGS 71
Have butcher clean feet well; wash them; put in cold water; blanch
by bringing to boiling point. Place in deep kettle, iron preferred.
Work 2 tablespoons flour smooth with a little water, stir into the
hot water and pour over the feet. Add onion stuck with cloves,
carrots, herb bouquet consisting of sprig of thyme, parsley, celery
and bayleaf; add vinegar and pepper. Salt is added during cooking.
Partially cover kettle and simmer 5-6 hours. The sheeps* feet are
done when the middle bones may be detached easily. Melt butter
in another kettle, lightly brown the chopped onion, add 2 table-
spoons flour, stir together, then add nearly all of the cooking liquor,
stirring all smooth. Beat egg yolks with milk, add, stirring con-
stantly, and take from the fire before egg can curdle. Lift feet one
at a time from the kettle, remove and discard center bones; drop
feet into sauce, sprinkling in the lemon juice. Serve at once in a
deep hot dish.
The test of a good cook is the ability to take food materials that
less competent cooks reject in favor of prime parts easier to do and
make them into succulent dishes by skilful, intelligent preparation.
This practice has brought distinction to both thrifty French cooks
and poverty stricken Negroes, who have had to take the tougher,
rejected meats and make them into dishes fully as delicious as
those of a ritzy chef who has everything at hand.
STEWED LAMB'S TAILS
Trim the tails; line a stewpan with slices of bacon, carrots, and
onions. Put in the tails, with one clove of garlic and an herb bou-
quet — that is, a sprig of thyme, two sprigs of parsley and a bay
leaf, tied together. Season with a clove and peppercorns; put the
stewpan over the fire for 10 minutes, then pour in i pint of boiling
water and 2 pints of vinegar. Simmer until done, salting while
cooking. Take the tails out, strain the liquor they have cooked in
and boil it until almost reduced to a glaze. Then put the tails back
in and warm them up again. Prepare a puree of spinach or a mess
of greens such as beets, turnip or poke, pile it in the center of a hot
dish, arrange the tails around it, and pour their sauce over all.
These are a real delicacy, as are the tails of all animals, from pigs
to oxen. The bit of tail our canny packing houses leave on a leg of
72 MOST-FOR-YOUR-MONEY COOK BOOK
lamb is a delicious morsel if it is well protected by a thick covering
of paper to keep it from drying out while the rest of the leg is roast-
ing. And those who have dined on the broad fat tails of Turkish
sheep, so prized that centuries of careful breeding have been de-
voted to producing them, always come back for more.
HAVE A HEART!
Pig*s and lamb's hearts are good just cut up and stewed with
vegetables and herb seasonings. There should be a browned flour
gravy. Or they may be stuffed as follows: ✪ Beef Heart
Page 37 · 4 recipe records on this page
Presented as published in 1938. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
SHEEP'S TROTTERS A LA POULETTE
I DOZEN MUTTON FEET l-^ TABLESPOONS VINEGAR
2-3 QUARTS HOT WATER SALT AND PEPPER
4 TABLESPOONS FLOUR 3 TABLESPOONS BUTTER OR
1 WHOLE ONION MARGARINE
2 CLOVES I ONION CHOPPED 2 CARROTS, QUARTERED 3 EGG YOLKS
HERB BOUQUET }4 CUP EVAPORATED MILK
JUICE OF I LEMON
Have butcher clean feet well; wash them; put in cold water; blanch by bringing to boiling point. Place in deep kettle, iron preferred. Work 2 tablespoons flour smooth with a little water, stir into the hot water and pour over the feet. Add onion stuck with cloves, carrots, herb bouquet consisting of sprig of thyme, parsley, celery and bayleaf; add vinegar and pepper. Salt is added during cooking. Partially cover kettle and simmer 5-6 hours. the sheep's feet are done when the middle bones may be detached easily. Melt butter in another kettle, lightly brown the chopped onion, add 2 tablespoons flour, stir together, then add nearly all of the cooking liquor, stirring all smooth. Beat egg yolks with milk, add, stirring constantly, and take from the fire before egg can curdle. Lift feet one at a time from the kettle, remove and discard center bones; drop feet into sauce, sprinkling in the lemon juice. Serve at once in a deep hot dish.
The test of a good cook is the ability to take food materials that less competent cooks reject in favor of prime parts easier to do and make them into succulent dishes by skilful, intelligent preparation. This practice has brought distinction to both thrifty French cooks and poverty stricken Negroes, who have had to take the tougher, rejected meats and make them into dishes fully as delicious as those of a ritzy chef who has everything at hand.
STEWED LAMB'S TAILS
Trim the tails; line a stewpan with slices of bacon, carrots, and onions. Put in the tails, with one clove of garlic and an herb bouquet — that is, a sprig of thyme, two sprigs of parsley and a bay leaf, tied together. Season with a clove and peppercorns; put the stewpan over the fire for 10 minutes, then pour in i pint of boiling water and 2 pints of vinegar. Simmer until done, salting while cooking. Take the tails out, strain the liquor they have cooked in and boil it until almost reduced to a glaze. Then put the tails back in and warm them up again. Prepare a puree of spinach or a mess of greens such as beets, turnip or poke, pile it in the center of a hot dish, arrange the tails around it, and pour their sauce over all.
These are a real delicacy, as are the tails of all animals, from pigs to oxen. The bit of tail our canny packing houses leave on a leg of
lamb is a delicious morsel if it is well protected by a thick covering of paper to keep it from drying out while the rest of the leg is roasting. And those who have dined on the broad fat tails of Turkish sheep, so prized that centuries of careful breeding have been devoted to producing them, always come back for more.
HAVE A HEART!
Pig's and lamb's hearts are good just cut up and stewed with vegetables and herb seasonings. There should be a browned flour gravy. Or they may be stuffed as follows:
Records on this page
Sheeps' Trotters a la PouletteStuffed HeartsStewed Lamb's TailsBeef Heart