Sheep's Trotters, Jelly from

Ingredients

• four gang of sheep's trotters
• a pound of lean beef
• a crust of bread
• a bunch of parsley
• a sprig of thyme
• a small onion
• a blade of mace
• half a tea-spoonful of peppercorns
• two quarts of cold water

Method

1. 1

   Soak trotters in cold water for four hours, clean, and place in a stewpan with beef, toasted bread, parsley, thyme, onion, mace, and peppercorns.

2. 2

   Cover with cold water and simmer for six to eight hours until reduced and thickened.

3. 3

   Strain through a jelly-bag and cool to stiffen.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

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.

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, a small onion, a blade of mace, and half a tea-spoonful of peppercorns. Pour upon them two quarts of cold water

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