Sheep's Trotters (Au gratin)

Ingredients

• 6 trotters
• Breadcrumbs
• Butter
• 1 tablespoonful chopped parsley
• Pepper and salt
• Tablespoonful grated cheese

Method

1. 1

   Boil the trotters as in the previous recipe, cut them in two and take out the leg bone.

2. 2

   Lay them in a pie-dish, put a piece of butter on each, chop up the eschalot and parsley, pepper and salt, and sprinkle them over the trotters.

3. 3

   Mix the breadcrumbs with the cheese, cover the trotters with this, put some pieces of butter, and bake until a nice brown.

As published

This recipe was extracted from Mrs. Maclurcan's cookery book (1899) by H. Maclurcan, page 31. The excerpt below is the record exactly as published.

SHEEP'S TROTTERS (Au gratin). 6 trotters Breadcrumbs 2 eschalots Butter 1 tablespoonful chopped par- Pepper and salt sley Tablespoonful grated cheese Mode. — Boil the trotters as in the previous recipe, cut them in two and take out the leg bone, lay them in a pie- .dish, put a piece of butter on each, chop up the eschalot and parsley, pepper and salt, and sprinkle them over the trotters, then mix the breadcrumbs (about half a cupful) with the cheese, cover the trotters with this, put some pieces of butter, and bake until a nice brown. Mutton Entrees. 1G7— PEESSED TEOTTEES. 12 trotters 4 knuckle bones (mutton) 6 cloves 1 bunch sweet lierbs 1 teaspoonful mixed spice 8 whole peppers Mode. — Boil the trotters and the knuckle bones for five hours with the cloves, herbs, spice and pepper, season rather strongly ; when well boiled take out th^ trotters and knuckles ; take every piece of meat off the bones and put in a presser ; be sure there are not any of the cloves or herbs among it ; place the presser on the ice ; when cold turn out and cut with a very sharp knife. 168— TEOTTEES A LA JULIENNE. 6 trotters 1 onion 2 carrots 6 cloves 1 turnip Pepper and salt. Mode. — Cut up the carrots and turnip in very thin strips, also the onion ; put them on to boil with some of the liquor that the trotters have been boiled in, add the cloves, pepper and salt ; when the vegetables are cooked cut the trotters (which have been previously boiled) in two, and boil with vegetables for half an hour. 169— SHEEP'S KIDNEY (SAUTE). 6 sheep's kidneys 1 glass sherry Chopped parsley Pepper and salt Juice of a lemon. Mode. — Split the kidneys and take off the skin, cut each into small dice, dredge with a little flour, pepper and salt, put in a small frying pan with a little butter, fry until the kidneys are nearly cooked, then put in the sherry and juice of the lemon ; when nicely c coked shake the parsley into it ; serve on hot toast. MiHton Entrees. 170^STEWED SHEEP'S KIDNEYS. 6 kidneys A little flour 1 onion Butter Pepper and salt. Mode. — Out the kidneys in half and take the skin off, then cut again in quarters, shake a little flour over them, slice the onion and put in the saucepan with the l)utter, when brawned add the kidneys ; allow it to cook for about a quarter of an hour, put in sufhcient water to coTor, with a tablespoonful of sax\ce ; allow it to simmer for one hour ; serve with a casing of mashed potatoes. 171-^DEYILLED KIDNEY. 6 kidneys Cayenne Butter Salt Mustard Juice of a lemon. Mode.—- Cut the kidneys lengthways, as nearly in half as possible, skin them, then scare \ make a paste of the butter, mustard, pepper and salt, spread this on the kidneys ; squeeze the lemon over them, piit them on a grill flat side down ; when cooked that side tutn ; have ready very hot plates ; serve on fried bread, and shake a little parslay over them. Kidneys must be served str^aight from th6 grill and not too much cooked to be palatable. 172— GEILLED KIDNEY. 6 kidneys Pepper and salt Butter. Mode.— Out the kidneys lengthways as far as you can without going right through the gland, skin, lay on a grill over a very clear fire, flat side down ; sprinkle a little salt and cayenne ; when cooked turn ; serve on a very hot dish on fried cro-utons. Mutton Entrees. 173— MINCED KIDNEYS (on Toast). 6 kidneys Chopped parsley Cayenne and salt 1 egg Butter. Mode. — Skin the kidneys, put through the mincing machine, put into a saucepan with the butter, a little cayenne and a saltspoonful of salt ; cook for fifteen minutes, then beat up the egg and add ; do not allow it to boil ; serve up on toast, then shake the chopped parsley over it 174 -BEAIZED KIDNEY. 12 sheep's kidneys Parsley Butter " 1 onion Breadcrumbs. Mode. — ^Cut the kidneys in half and skin ; butter a pie-dish, sprinkle some breadcrumbs and chopped parsley, and some onion cut up very finely ; then put in six of the kidneys, cover about a quarter of an inch thick^ with breadcrumbs, some chopped onion and parsley, pepper and salt ; put on some butter, put in the rest of the kidneys and some more breadcrumbs, pepper and salt, onion and parsley, only a little more butter ; bake for one hour, 175— KIDNEY SAVOUEY. 6 sheep's kidneys ^ lemon (juice) 12 white mushrooms Cayenne and salt 2 tomatoes Butter 3 eggs. Mode. — Cut the kidneys and skin, put them through the mincing machine with the mushrooms, tomatoes, season well with cayenne ; put a tablespoonful of butter in a saucepan ; when it bubbles add the mince and juice of the lemon, cook for half an hour, keep stiring all the time to prevent it burning ; serve on hot buttered toast, and garnish with a slice of lemon and hard-boiled egg. Mutton Entrees. 176— FRIED laDNEY. 6 kidneys Pepper and salt Butter. Mode. — Cut the kidneys lengthways and skin, put the butter in the pan (about a tablespoonful) ; when hot put in the kidneys flat side down, pepper and salt, and fry for ten minutes ; serve on fried bread. 177— MUTTON PIE. 3 lbs. breast mutton Pepper and salt 2 onions Pufi' paste. Mode. — Chop up the mutton in small pieces, trim away as much of the fat as you can ; put a layer of mutton in a pie-dish, a layer of onions thinly sliced, pepper and salt ; repeat until the pie-dish is full, about half-fill with water, cover and put in a quick oven, let it remain there for an hour, by that time the meat will be nearly cooked ; take out, put on a nice thick puff paste, put back in the oven ; when the paste is cooked it is ready for use. This can be made with cold mutton ; it answers nearly as well. 178— SQUAB PIE (Devonshire recipe). 3 lbs. mutton chops Pepper and salt 3 onions 6 cloves 5 apples Short paste. Mode. — Chop up the mutton rather small, slice the onions very thin, peel and slice the apples, put a layer of mutton, pepper and salt, cloves, a layer of onions, k layer of apples, and so on until the pie-dish is quite full ; fill the pie-dish about half-full of water, allow to cook in a quick oven for about an hour, cover with a nice butter or lard paste ; when the paste is cooked it is ready for use. This also can be made with cold meat. Mutton Entrees. 179— PEAS AND KLEIZ ( Jewish recipe). 4 lbs. mutton chops 1 piece of ginger 1 qt. peas 3 eggs 2 onions 2 tablespoonfuls of flour Pepper and salt 1 cupful of breadcrumbs 1 tablespoonful of chopped parsley

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