Sheep's Trotters

Ingredients

• Six sheep feet
• two tablespoonfuls of cream
• one tablespoonful of chopped parsley
• yolks of two eggs
• one-half teaspoonful of pepper
• one teaspoonful of salt
• one saltspoonful of grated nutmeg
• one dessert spoonful of sherry

Method

1. 1

   Scald and scrape the feet, boil in cold water, then simmer until meat separates from bones.

2. 2

   Remove bones, cut meat, and return to liquor.

3. 3

   Add sherry, pepper, and salt, simmer for 20 minutes.

4. 4

   Mix egg yolks, parsley, and nutmeg, add to the saucepan off the heat, then stir in cream and serve.

As published

This recipe was extracted from My mother's cook book (1902) by Matilda Lees Dods, page 90. The excerpt below is the record exactly as published.

Sheep's Trotters.— Six sheep feet, two tablespoon- fuls of cream, one tablespoonful of chopped parsley, yolks of two eggs, one-half teaspoonful of pepper, one teaspoon- ful of salt, one saltspoonful of grated nutmeg, one dessert spoonful of sherry. When the feet have been scalded and scraped, put them into a saucepan, cover them with cold water and place the sautepaii over the fire. When this water boils, drain it off, and cover them again with water that is bpilT ing, allow them to simmer very slowly in this until the meat will separate from the bone. Take the feet from the saucepan, remove the bones, and cut the meat into small pieces. Put these pieces of meat into a fresh saucepan, and pour over them a pint and a. half of the liquor in which the feet were boiled. Place this saucepan over the fire and as the liquor boils up, skim it carefully. Add to the trotters the sherry, pepper SHEEP-HEAD PIE. 205 and salt, and let all simmer slowly together for twenty minutes. Beat in a bowl the yolks of eggs, add to them the chopped parsley and nutmeg, and taking the saucepan from the fire, let its contents cool a little, and add thereto the egg mixture from the bowl. Stir all well together, adding at the last moment the cream, and serve at once. Calf's Liver.— One and one-half pounds of calf's liver, one-quarter pound of bacon, one teaspoonful of mixed herbs, one teaspoonful of salt

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