Curried Lamb’s Feet

Ingredients

• seven or eight peppercorns
• three cloves
• a lump of salt
• 1 teacupful of cream
• two yolks of eggs
• 1 table-spoonful of curry powder
• 1 table-spoonful of cream

Method

1. 1

   Clean and scald the feet, boil with herbs, lemon, peppercorns, cloves, and salt.

2. 2

   When tender, drain and trim.

3. 3

   Dust with salt, pepper, and curry, baste with glaze.

4. 4

   Make veloute sauce, add cream, then mix in egg yolks and curry.

5. 5

   Pour over feet and serve.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

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.

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. Pour the mixture into a silver casserole, and serve. Curried Lamb’s Feet. — (1) Clean and scald some Lamb’s Feet, put them in a saucepan with a bunch of sweet herbs, the inside of a lemon that has been freed of pips, seven or eight peppercorns, three cloves, and a lump of salt ; dredge a small quantity of flour over, pour in sufficient water to cover, and keep boiling gently at the side of the fire. When the feet are tender, drain, trim, and remove the leg-bone ; put them in a Hat stewpan, dust salt, pepper, and curry over, baste with a few table-spoonfuls of melted glaze, and keep hot at the side of the fire. Make the requisite quantity of veloute sauce, skim and strain it through a fine hair sieve, return it to the saucepan, and stir over a sharp fire till reduced, adding by degrees 1 teacupful of cream. Beat the yolks of two eggs together udtli 1 table-spoonful of curry powder and 1 table-spoonful of cream

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