Fried Marinaded Lamb's Feet

Ingredients

• 4oz. of beef-suet
• 4oz. of flour
• ½ teacupful of vinegar
• 2qts. of water
• a large lump of lard or clarified fat

Method

1. 1

   Singe and boil the feet, then bone and cut ends off.

2. 2

   Melt beef-suet, add flour, herbs, onions, garlic, vinegar, and water.

3. 3

   Boil feet until tender.

4. 4

   Drain, cut in halves, season, and dip in frying batter.

5. 5

   Fry until crisp and brown, then serve with tomato sauce.

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 237. The excerpt below is the record exactly as published.

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

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