Boiled Lamb’s Feet Stuffed

Ingredients

• Trim the feet
• prepare some veal forcemeat
• a small quantity of chopped parsley
• a small quantity of chopped shallot
• the beaten yolks of one or two eggs
• boiling stock to cover
• a bed of mashed potatoes
• pour some Dutch sauce over
• strew a few chopped gherkins on the top

Method

1. 1

   Trim and boil the feet until tender.

2. 2

   Mix forcemeat with parsley, shallot, and egg yolks.

3. 3

   Fill the feet with the mixture, boil in stock, and serve on mashed potatoes with Dutch sauce and gherkins.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 235. The excerpt below is the record exactly as published.

Boiled Lamb’s Feet Stuffed. — Trim the feet, removing the large bones, and boil them until tender; prepare some veal forcemeat, judging the quantity by the number of feet, and mix with it a small quantity each of chopped parsley and shallot and the beaten yolks of one or two eggs. When cooked, drain the feet, ami leave them until cold, when the hollow left by the large bone must be filled with the forcemeat. Put them in a saucepan with boiling stock to cover, and boil gently for twenty minutes longer. Put a bed of mashed potatoes on a hot dish, drain the feet, arrange them on it, pour some Dutch sauce over, strew a few chopped gherkins on the top

Cook this with the app: pantry check, scaling, and the assistant.