Sheep's Trotters

Ingredients

• Six sheep feet
• two table-spoonfuls of cream
• one table-spoonful of chopped parsley
• yolks of two eggs
• one half tea-spoonful of pepper
• one tea-spoonful of salt
• one salt-spoonful of grated nutmeg
• one dessert-spoonful of sherry

Method

1. 1

   Scald and scrape sheep feet, then simmer in cold water until meat separates from bone.

2. 2

   Remove bones, cut meat into pieces, and place in a saucepan with the liquor from boiling.

3. 3

   Add sherry, pepper, and salt, and simmer for twenty minutes.

4. 4

   Beat egg yolks with parsley and nutmeg, cool the saucepan slightly, and stir in the egg mixture.

5. 5

   Add cream last and serve immediately.

As published

This recipe was extracted from Handbook of practical cookery (1886) by Matilda Lees Dods, page 148. The excerpt below is the record exactly as published.

SHEEP'S TROTTERS. 227 add now the butter, and stir all together till it is melted. Place in a basin the yeast, and pour over it the mixture in the jug, stir well together and add the beaten eggs. Mix all now well together in the large basin, cover the basin with a towel, and place it in a warm place to rise for two hours. Knead it now well on a board and cut the dough into small pieces, draw them into a long shape, place them on a floured tin, and let them again rise for half an hour in a warm place. Then bake in a quick oven for fifteen minutes. This quantity makes two dozen and a half buns. BREAKFAST DISHES. Anchovy Eggs.— One tea-spoonful anchovy paste, two eggs, one ounce of butter, one salt-spoonful of salt, one-half table-spoonful of cream, one-half tea-spoonful lemon-juice. Place the eggs in plenty of boiling water, and boil them for ten minutes; plunge them then into a basin of cold water, and remove the shells. Cut each egg in half, and cut a small piece as large as a threepenny piece from the end of each half; remove the yolks, and place them in a basin; add the butter and anchovy paste. Stir all well together, season with the pepper, and add last of all the cream and lemon-juice. Rub this mixture now through a wire sieve, then divide it into four parts; place a part in each half of egg. Dip a knife in cold water, and make the mixture as smooth as possible ; then cut in four pieces the tops which were cut from the halves of eggs and arrange them neatly on the top. Garnish with a little parsley, and send to table on a neatly folded napkin. Sheep's Trotters. — Six sheep feet, two table-spoonfuls of cream, one table-spoonful of chopped parsley, yolks of two eggs, one half tea-spoonful of pepper, one tea-spoonful of salt, one salt-spoonful of grated nutmeg, one dessert-spoon- ful of sher

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