Sheep's Trotters, Fried

Ingredients

• some nice sheep's trotters
• a little butter
• nearly four tablespoonfuls of flour
• a clove
• a small bay-leaf
• thyme
• a shallot
• the beaten whites of two eggs

Method

1. 1

   Clean and stew the trotters, then bone them.

2. 2

   Fry vegetables in butter until colored, moisten with water and vinegar, and season.

3. 3

   Strain over the trotters.

4. 4

   Prepare a batter with flour, salt, olive oil, and beer or water, adding egg whites.

5. 5

   Dip trotters and fry until golden.

Nutrition per serving

As published

This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 165. The excerpt below is the record exactly as published.

Sheep's Trotters, Fried. Clean some nice sheep's trotters ; scald and wash them in hot water, stew them in the sauce in which calf's head, plain (p. 228), is boiled, and bone them. Fiy, but not till ]_)rown, in a little butter, some carrots, onions, a little parslej'-root, all cut small, thyme, a shallot, a small bay-leaf, and a clove. When they begin to colour, moisten them with water and vinegar, mixed in equal parts, ar^d let stew till the vegetables are quite tender ; season with pepper and salt, and strain over the sheeji's trotters through a silk sieve. Then fry the trotters in this batter: — Put nearly four tahlespoonfuLs of flour into an earthen pan, Avith a little salt, a little olive oil, and as mu.ch gocd beer or water as Avill moisten the paste : when well mixed, add the beaten whites of two eggs

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