Sheep's Trotters, Marinaded

Ingredients

• a gang of trotters
• two table-spoonfuls of vinegar
• one of oil
• five ounces of flour
• a pinch of salt
• a quarter of a pint of water
• two eggs

Method

1. 1

   Boil trotters, let cool, cut into pieces.

2. 2

   Marinade with salt, pepper, vinegar, and oil for an hour.

3. 3

   Drain, dip in frying batter, and fry until browned.

4. 4

   Alternatively, roll in breadcrumbs and grill.

5. 5

   Batter: mix flour, salt, and water, add beaten yolks and whisked egg whites before use.

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, Marinaded.— Boil a gang of trotters according to the directions already given {see Sheep's Trotters, a la Poulette). Drain them, lot them get cold, and cut them up into neat pieces convenient for serving. Put them into a basin, sprinkle a little salt and pepper over thom, and pour upon them two table-spoonfuls of vinegar and one of oil. Move them about, turn them occasionally, and let them lie in this marinade for an hour. Half an hour before they are to be served, drain the pieces from the pickle, dip them separately in frying-batter, and frj^ them in hot fat till they are lightly and equally browned all over. If preferred, instead of being dipped in batter and fried, they may be rolled in bread-crumbs and grilled. Dish them on a napkin, and send tomato sauce or sauce piquant to table with them. The frying batter may be made as follows : — Put five oimces of flour into a bowl, and beat it up with a pinch of salt and a quarter of a pint of water. Break two eggs

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