Mutton Trotters
From Cassell's dictionary of cookery, 1892
Serves 4
Can also be served plain boiled.
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 984. The excerpt below is the record exactly as published.
Mutton Trotters. — Sheep's trotters are served on the continent plain boiled, ac- companied with oil and vinegar in a tui'een, or they are boiled until tender, the bones care- fully removed, and the feet dipped into a batter before frying; theymayalsobe stewed, and, after boning, the space left by the bones maybe filled with a forcemeat as follows: — Pound together a small quantity of cooked veal, and the same of bacon oi- fresh suet ; mix these with finely- prepared bread-crumbs, add pepper, salt, nut- meg, and bind with beaten egg. Take some of the broth in which the trotters have been boiled, stew them in it thus stuffed for about twenty miniites, adding a seasoning of shred shallot, and any store sauce
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.