Lamb’s Feet a la Tartare

Ingredients

• a dozen Lamb’s Feet
• two or three eggs
• 1 teaspoonful of the best mustard
• a small quantity of chopped parsley
• a small quantity of chopped shallots
• a few table-spoonfuls of warmed butter
• a very small quantity of cayenne pepper
• sufficient mayonnaise sauce to serve with the feet
• about eighteen heads of mushrooms
• 1 teaspoonful of sugar

Method

1. 1

   Wash and boil the Lamb’s Feet in white stock until tender.

2. 2

   Drain and remove the leg-bone without altering their shape.

3. 3

   Dust with salt and cayenne, let cool.

4. 4

   Beat eggs, mix with parsley and shallots, roll feet in eggs, then breadcrumbs.

5. 5

   Baste with warmed butter, broil on a gridiron over a slow fire, turning when browned.

6. 6

   Serve with mayonnaise sauce garnished with parsley.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 238. The excerpt below is the record exactly as published.

Lamb’s Feet a la Tartare. — Wash a dozen Lamb’s Feet and boil them in some white stock, being careful not to overdo them or they will break. When tender, drain the feet, take out the leg-bone, but without altering their shape, dust over with salt and a very small quantity of cayenne pepper, and let them cool. Beat two or three eggs, mix a small quantity of chopped parsley and shallots with them, roll the feet in the eggs, and then in grated breadcrumb, giving them a good coating ; baste with a few table-spoonfuls of warmed butter, lay them side by side on a gridiron and broil over a clear but rather slow fire, turning when done on one side. Make sufficient mayonnaise sauce to serve with the feet, mixin'g with it 1 teaspoonful of the best mustard and a small quantity each of raw tarragon, chives, chervil, and parsley, ail finely chopped. When the feet are well browned, put them on a folded napkin or an ornamental dish-paper on a hot dish, garnish with sprays of parsley (see Fig. 1028), and serve with the sauce in a sauceboat. Stewed Lamb’s Feet. — (1) Blanch half-a-dozen Lamb’s Feet, cut out the shank-bone, being careful not to break the shin, and soak them for several hours in cold water. Afterwards drain the feet, put them into a stewpan with fresh cold water, h teacupful of lemon-juice, and boil for ten minutes. Then refresh the feet in cold water, cut off the bones of the cleft part of the foot, also removing the piece of hair that lies in the cleft, return them to the stewpan adding clear broth to cover, and boil slowly at the edge of the fire until tender (this should take about three hours). Prepare a cucumber sauce ; when ready, put the feet on a hot dish, pour the sauce round, and serve. (2) Prepare and stew eight or ten Lamb’s Feet until tender. Put 2 breakfast-cupfuls of white sauce in a stew- pan with 1 breakfast-cupful of white stock and four or six button-onions. Boil quickly until reduced to half its original For details respecting Culinary Processes, Utensils , Sauces , &c., referred to, see u'nder their special heads . THE ENCYCLOPEDIA OF PRACTICAL COOKERY. 819 Lamb — continued. quantity, then strain it through a fine hair sieve. Split the feet lengthwise, put them in a stewpan with about eighteen heads of mushrooms and 1 table-spoonful of finely-chopped parsley, pour the sauce over, season with salt, pepper, and 1 teaspoonful of sugar

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