Fried Lamb’s Feet Stuffed

Ingredients

• sufficient veal forcemeat
• some chopped mushrooms
• some chopped parsley
• some chopped shallots

Method

1. 1

   Clean and boil the feet until tender.

2. 2

   Prepare forcemeat and mix with mushrooms, parsley, and shallots.

3. 3

   Drain, split, and bone the feet.

4. 4

   Stuff with forcemeat, bind, coat with flour, egg, and breadcrumbs, then fry.

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.

s 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. 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, then mix them in the sauce, and continue stir- ring at the side of the fire till thickened, but without boiling again. Put the feet on to a hot dish, pour the sauce over, and serve. (2) Singe the feet, tie them together in pairs, and boil in white stock. When tender drain the feet, take out the leg-bones, and lay the feet in a saute-pan. Cook an equal quantity of mushroom-heads and small quenelles, put them in with the feet, and pour over some good curry sauce. Wash and boil till tender about fib. of rice; butter the interior of ten or twelve dariole-moulds, drain the rice quite dry, and turn it into the moulds ; stand them in a bain-marie and leave for ten minutes. Turn the rice out of the dariole-moulds (it must be very firm to keep it in shape), and arrange them in a circle upon a hot dish ; put the feet in the middle, pour the sauce over, and serve. Fried marinaded Lamb's Feet. — (1) Singe the feet and put them in a saucepan with plenty of boiling water and boil for five minutes ; drain, leave till cool, then bone them, and cut an inch off" the end of each foot, including the hoof. Finely chop 4oz. of beef-suet, put it in a sauce- pan, and place it over the fire till melted, then sift in 4oz. of flour, add a bunch of sweet herbs, two or three sliced onions, a clove of garlic, h teacupful of vinegar, and three or four cloves. Pour in 2qts. of water, season with salt and pepper, put in the feet, and boil till tender (they should take from three hours to three-hours-and-a- half). When cooked, drain the feet, cut in halves, lay them on a dish, dust with salt and pepper, squeeze some lemon-juice over, and leave for a short time. Drain the feet, dip in frying-batter, put them in a frying-pan with plenty of hot fat, and fry over a brisk fire till crisp and brown. Drain the feet, arrange in a pile upon a folded napkin or an ornamental dish-paper on a hot dish, garnish with fried parsley, and serve with a sauceboatful of tomato sauce. (2) Prepare the feet and boil them in white stock until tender ; drain, and split each in halves lengthwise. Put them on a dish with a few sprigs eacli of thyme and parsley and two bay-leaves, and cover with a few slices of onions ; dust well with salt and pepper, and moisten with 2 or 3 table-spoonfuls each of vinegar and salad-oil. Cover Lamb — continued. the dish with another one and leave the feet for three or four hours. Put lib. of flour in a basin and mix it smooth with cold water, then stir in 2 table-spoonfuls of warmed butter and the well- whisked whites of two eggs. Drain the feet well when sufficiently marinaded ; put a large lump of lard or clarified fat into a stewpan and place it over the fire until boiling ; dip the halves of feet in the batter, giving a good coating, and put them in the boiling fat. Fry until nicely browned on both sides, then take them out of the fat and drain for a second or two on a sheet of kitchen-paper. Spread a folded napkin or an ornamental dish-paper over a hot dish, arrange the feet on it, garnish with fried parsley, and serve with a sauceboatful of tomato sauce. Fried Lamb’s Feet Stuffed. — Clean the feet and boil till tender in white broth ; make sufficient veal forcemeat to stuff" the feet, and mix with it some chopped mushrooms

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