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Broiled Lamb's Feet
From The encyclopaedia of practical cookery, 1892
Serves 4
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
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.
Broiled Lamb's Feet. — (1) Singe the feet, trim off all the shaggy parts, and clean thoroughly ; put them in a sauce- pan with plenty of salted water and boil. When the feet are tender, drain them, remove the leg-bone, keeping them in shape as much as possible, dust over with salt and pepper, anti rub them in warmed butter; sprinkle some chopped parsley over
Cook this with the app: pantry check, scaling, and the assistant.