Casserole of Lamb’s Feet with Rice

Ingredients

• about twelve Lamb’s Feet
• ½ lb. of chopped beef-suet
• two finely-chopped onions
• one carrot
• one turnip
• a sprig of thyme
• three bay-leaves
• a few cloves
• 2 table-spoonfuls of flour
• 2qts. of white stock
• 1qt. of white sauce
• ½ pint of white stock
• eighteen or twenty button-mushrooms
• 2 table-spoonfuls of chopped parsley
• two yolks of eggs
• a teacupful of cream
• juice of half a lemon

Method

1. 1

   Blanch the feet and remove the long bone.

2. 2

   Melt the beef-suet, add onions, carrot, turnip, thyme, bay leaves, and cloves.

3. 3

   Stir for ten minutes, sift in flour, mix in white stock, add feet, and season with salt.

4. 4

   Simmer until tender.

5. 5

   Boil white sauce and stock until thick, drain feet, mix with sauce, mushrooms, and parsley, then add egg liaison and cream.

6. 6

   Serve in a silver casserole.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 236. The excerpt below is the record exactly as published.

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 parsley, seasoning with salt and pepper. Mix with the above ingredients a liaison of two yolks of eggs beaten together with a teacupful of cream ; stir them over the fire till on the point of boiling, then take the stewpan off and squeeze in the juice of half a lemon

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