Lamb's Feet

Ingredients

• six lamb's feet
• two table-spoonfuls of strained lemon-juice
• an onion
• a bunch of parsley
• thyme
• three or four mushrooms
• a blade of mace
• a slice of lean ham
• half a pint of new milk

Method

1. 1

   Clean and scald the feet, soak in cold water, then boil with lemon juice.

2. 2

   Stew in white stock with onion, parsley, thyme, mushrooms, mace, and ham for three hours.

3. 3

   Thicken sauce with flour and butter, add milk, and serve.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 810. The excerpt below is the record exactly as published.

Lamb's Feet. — Clean, and wash well, and scald six lamb's feet. Remove the shankbones very carefully, so as not to break the skin, then let them soak for two or three hours in cold water. Drain them, put them into a stewpan, with as much cold water as will barely cover them, and two table-spoonfuls of strained lemon- juice. Let them boil for ten or fifteen minutes,, then throw them into cold water, and when they are quite cool cut off the bones from the cleft of the foot, and the little piece of hau- that lies in it. Afterwards, stew them for three hours in some white stock, and with them an onion, a bunch of parsley, and thjone, three or four mushi-ooms, half a dozen pepijercoms, a blade of mace, and a slice of lean ham. Strain the sauce, thicken it with floui- and butter, and add haK a pint of new milk. Let the feet boil up once more in it, and add, the last thing, a tea- spoonful of lemon-juice. Serve on a hot dish, and send peas or asparagus to table. Probable cost. Is. 3d. Sufficient for two or three persons. Lamb's Feet (another way).— Prepare and stew the feet as in the last recipe. When quite tender, remove the bones, roll the feet, dip them in egg and bread-crumbs, and fry them. Or, if preferred, spread a mixture pre- pared as follows over a dish, let it get quite hot in the oven, then place the rolled feet upon it, and serve them di-y. In either case, sauce (Robert or supreme sauce) should be sent to table in a tureen. For the mixture : — Tak& four table-spoonfuls of finely-grated bread- crumbs, season them with pej^per and salt, rub into them a piece of butter the size of a large egg, and mix with them, first, a table-spoonful of grated cheese, and afterwards the yolks of three eggs well beaten. Time, three hours to stew the feet, ten minutes to fry them. Pro- bable cost. Is. 3d. Sufficient for two or three persons. Lamb's Fry. — Take a pound or a pound and a half of lamb's fry. "Wash it thoroughly in cold water, then set it in a saucepan, cover it with cold water ; and let it boil for three or four minutes. Take it out, drain and diy it in a cloth. Mix a tea-spoonful of flour very smoothly with a little cold water, and add to it a small pinch of salt and pepper, six tea-spoon- fuls of water, and a well-beaten egg. Dip each piece of the fry into this mixture, then fr^' it in three ounces of hot dripping until it is brightly browned on both sides, -^^-ithout being at all burnt. Mix a table-spoonful of flour, very smoothly, with the fat in the frjnng-pan, imtil it is lightly browned. Add sufficient boiling water to bring it to the thickness of cream, a table-spoonful of ketchup, and a Httle browning, if necessary. A few mushrooms, or a little chopped onion, maj^ be added, if liked. If preferred, the fry may bo coolced without the batter, or beaten egg and bread-criunbs may be LAM ( 363 ) LAM substituted for it. Time, about twelve minutes. The liver should be put in two or three minutes after the rest. Probable cost, lOd. per pound. Sufficient for four persons. Lamb's Pry (a German recipe). — Soak the fry in cold water for haK an hour. Drain it, put it into a saucepan with as much cold water as will cover it, and add two or thi-ee green onions, a carrot, a bunch of parsley, and a small sprig of thyme

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