Sheep's Trotters, Marinaded

Ingredients

• two tablespoonfuls of vinegar
• a tablespoonful of oil
• a little pepper
• a little salt

Method

1. 1

   Bone and boil the trotters until tender.

2. 2

   Press them between two dishes until cold, cut into slices, and marinate in a mixture of vinegar, oil, pepper, and salt for an hour.

3. 3

   Drain and dip in batter, then fry as in the previous recipe.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2030. The excerpt below is the record exactly as published.

wo table-spoonfuls of vinegar, a table- spoonful of oil, and a little pepper and salt. Let them lie in this for an hour, place them on a sieve, and drain for twenty minutes. Dip the pieces separately in batter, and fry them as in the last recipe. Time to boil, three hours and a half ; to fry, a few minutes. Trout. — There are two or three kinds of trout — common trout, sea trout, and white trout. The sea trout reaches a good size, but the white trout never does. River trout is a most de- licious fish, highly esteemed by epicures. It is seldom met with of a large size, and those are most delicate in flavour which weigh from three quarters of a poimd to one pound. The female fish is considered better than the male. It may be known by its body being deeper and its head smaller than the other. Trout may be dressed in various ways, amongst which boiling is the last to be recommended, as it is then rather insipid in flavour. It is in season from May to September, and is in perfection in June. _ Trout (a la Genevesc).— Take two moderate- sized trout, clean carefully, and wipe them dry. Dissolve a quarter of a pound of fresh butter in a stewpan, and put with it a smaU TRO ( 994 ) TRO onion stuck with, a clove, a small buncli of parsley, and a sprig of thjTne, a salt-spoonfiil of salt, and half a salt-spoonful of white pepper. Mix thoroughly, and add half a pint of sherry or madeira. Simmer the trout very gently for half an hour. Pour ofE the liquor, leavLug only sufficient to keep the lish moist, thicken with flour and butter, let it boil up, then serve the fish on a hot dish with part of the sauce poured over it and the rest in a tureen. If this dish is considered too extravagant, the fish may be boiled in stock flavoured with sherry, then thickened with floiu- and butter, and flavoured with the straiaed juice of a lemon, a tea-spoon- ful of anchovy essence, and a little salt

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