Sheep's Trotters, a la Poulette

Ingredients

• twelve feet, already scalded and cleaned
• four ounces of suet
• two sliced onions
• a scraped carrot
• a sprig of thyme
• a bay-leaf
• two table-spoonfuls of flour
• five pints of water or stock
• four ounces of butter
• a tea-spoonful of flour
• a tea-spoonful of salt
• a quarter of a tea-spoonful of pepper
• a little grated nutmeg
• a gill of milk
• the yolks of two eggs
• a cupful of milk or cream
• a table-spoonful of strained lemon-juice

Method

1. 1

   Boil the trotters for a quarter of an hour, remove the large bone, and shred the suet with onions, carrot, thyme, and bay-leaf in a saucepan.

2. 2

   Stir for five minutes, add flour, then gradually add water or stock.

3. 3

   Stir until boiling, add trotters, and simmer until tender.

4. 4

   Drain, mix butter with flour, salt, pepper, and nutmeg, heat milk, and stir in.

5. 5

   Add beaten yolks and milk, thicken without boiling.

6. 6

   Heat trotters in sauce, serve with fried sippets.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1779. The excerpt below is the record exactly as published.

twelve feet, already scalded and cleaned. Boil them quickly for a quarter of an hour, then remove the large bone from each by holding the foot in the left hand, and giving the bone a sharp jerk with the right. Shred four ounces of suet, and put it into a saucepan with two sliced onions, a scraped carrot, a sprig of thyme, and a bay-leaf. Stir these ingredients over a brisk fire for five minutes, then beat in two table-spoonfuls of flour, and when this is smooth add gradually five pints of water or stock. Stir the liquor till it boils, put in the feet, and let them simmer till quite tender. Take them up, and di-ain them on a sieve. Put four ounces of butter on a plate, and work smoothly into it with the point of a knife a tea-spoonful of flour, a tea-spoonful of salt, a quarter of a tea-spoonful of pepper, and a little grated nutmeg. Heat a gill of milk in a saucepan. Stir the butter in this till it is melted, and add the yolks of two eggs which have been beaten up with a cupful of milk or cream. Stu- the sauce over the fire, and as it thickens add a table-spoonful of strained lemon- juice. It must on no account boil after the eggs are added. Heat the trotters in the sauce, put them on a dish, pour the sauce over, and serv^e. Garnish the dish with fried sippets. If Kked, a few mushrooms or a little ctiopped parsley can be put into the sauce. Time to boil the trotters, three hours and a half. Probable cost, 2s. 6d. Sufficient for f our or five persons. Sheep's Trotters, Broiled.— Boil the trotters as before {sec Sheep's Trotters, a la Poulette). When tender, take out the bones, arid let them get cold. Cut them into neat slices, dip them in clarified butter, then into finely-grated bread-crumbs, and broil over a clear fire. Serve with sharp sauce. Time, three hours and a half to boil the trotters. Sheep's Trotters, Jelly from.— Jelly made from sheep's trotters is wholesome, noiu-ishing, and inexpensive ; it is particularly suited for invalids and children. Put four " gang" of sheep's trotters into cold water, and let them soak for foiur hours. Cleanse per- fectly, and put them into a stewpan with a pound of lean beef, a crust of bread toasted all over to a bright brown, a bunch of parsley, a sprig of thyme

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