Sheep's Feet with Oil and Vinegar

Ingredients

• two ounces of beef suet
• two ounces of flour
• two quarts of water
• one onion sliced
• a bouquet garni
• two cloves
• a tablespoonful of vinegar
• a little salt and pepper
• eight sheep's feet

Method

1. 1

   Melt suet, add flour, water, onion, bouquet garni, cloves, vinegar, salt, and pepper.

2. 2

   Boil, then add blanched sheep's feet.

3. 3

   Boil for 3.5 hours, strain, and serve with a sauce made of oil, vinegar, salt, pepper, parsley, onion, and gherkins.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from Practical household cookery (1891) by E. Duret, page 69. The excerpt below is the record exactly as published.

two ounces of beef suet, and melt it in a saucepan over the fire, and when dear add two ounces of flour, two quarts of water, one onion sliced, a " bouquet garni," two cloves, a tablespoonful of vinegar, and a little salt and pepper; stir the lot over the fire, and when boiling drop in it eight sheep's feet, previously blanched, cleaned, and trimmed ; let them boil for about three hours and a half, when they should be done, and tender ; then strain, and put them on a dish with a sauce made in the following manner: — Put in a basin a gill of oil, half a gill of French vinegar, a teaspoon ful of salt, a good pinch of pepper, half a tablespoonfid each of finely chopped parsley and onion, beat the lot well together before pouring it over the cooked feet, and serva Sheep's feet can also be served with a Sharp, Poulette, or any other sauce. 855. CALFS HEAD TOMATO SAUCE. Select, according to the size required, a white calf's head, cut it in two, dip these into boiling water to clean the ears out, then bone them entirely, cut the tongue out, and put the brains to steep in cold water ; soak the head and tongue for a little while also in cold water, then blanch both in boiling water for ten minutes ; strain, and take off the white skin from the tongue ; put the two halves and tongue in a PRACTICAL HOUSEHOLD COOKERY. i6^ clean clotb, with two or three slices of gammon, two sliced onions, one shred carrot, one bay-leaf, and a few slices of lemon, fold these together, and put the bundle into a large saucepan with enough cold water to cover it well ; season with salt, add a ** bouquet garni,

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