Broiled Lamb’s Feet

Ingredients

• 1 tablespoonful of chopped mushrooms
• 1 tablespoonful of chopped parsley
• 1 teaspoonful of Harvey sauce
• 1 teaspoonful of sugar
• a small quantity of cayenne pepper

Method

1. 1

   Simmer the feet in the sauce for twenty minutes, then leave them in the sauce until cold.

2. 2

   Cut pieces of cartridge-paper, dip them in salad-oil, place a foot on each piece with some sauce, fold the paper over, and broil over a clear, slow fire, turning when done.

3. 3

   Arrange the feet in a pyramid on fried parsley and serve with gravy.

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.

1 teaspoonful of Harvey sauce, i teaspoonful of sugar, and a small quantity of cayenne pepper. Simmer for twenty minutes, then take the saucepan off the fire and leave the feet in the sauce until cold. Cut as many pieces of cartridge-paper as there are Fig. 1027. Broiled Lamb’s Feet. feet, making each piece large enough to fold over a foot. Dip them in salad-oil, then lay a foot on each piece with some of the sauce and fold the paper over, in imitation of a cartridge. Lay them on a gridiron and broil over a clear, slow fire, turning when done on one side. Arrange the feet in a pyramid on a bed of fried parsley, garnish with more fried parsley (see Fig. 1027), and serve with a sauceboatful of rich clear gravy. For details respecting Culinary Processes , Utensils, Sauces, &c., referred to, see under their special heads. 3 p 818 THE ENCYCLOPEDIA OF PRACTICAL COOKERY. Lamb — con tinned. Casserole of Lamb’s Feet with Rice. — Blanch about twelve Lamb’s Feet, then remove the long bone. Put |lb. of chopped beef-suet into a stewpan, melt it, then put in two finely-chopped onions, one carrot, one turnip, a sprig of thyme, three bay- leaves, and a few cloves. Stir the above ingredients over the fire for ten minutes, then sift in 2 table-spoonfuls of flour, and when well blended mix in gradually 2qts. of white stock, add the feet, and season with a small quantity of salt. When boiling, move the stewpan to the side of the fire and let the contents simmer till tender. Put lqt. of white sauce and h pint of white stock into a stewpan, boiling till reduced to a thick creamy consistency. Drain the feet, put them in the sauce, with eighteen or twenty button-mushrooms and 2 table-spoonfuls of chopped parsle

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