Sheep's Trotters, Simple way of Serving
From Cassell's dictionary of cookery, 1892
Serves 2
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1780. The excerpt below is the record exactly as published.
Sheep's Trotters, Simple way of Serving. — Stew the trotters gently for throe or four hours till the bones will come out. They may either be boiled in water, or in a sauce made according to the directions already given in Sheep's Trotters a la Poulette. When tender drain them, let them get cold, cut them SHE ( 863 ) SHE in slices, and serve as they are on a dish. Garnish with joarsley, and send oil and vinegar to table with them. Sheep's Trotters, Stuffed. — Take some sheep's trotters, as in the recipe Sheep's Trotters, a la Poulette, and stew them in the same manner, but do not let them be overdone, as they are to bo stuffed with a forcemeat, which could not be done in the latter case. Introduce forcemeat for quenelles in the room of the bones. AVhen the trotters are well stuffed, put them between layers of bacon, and moisten them with a poele. Stew them for half an hour only, on account of the forcemeat. Drain them, and cover with a sauce well seasoned, either white or brown, according to taste. As they are to be served whola, when you bone them, mind you do not injure the skin, for they would not hold the forcemeat that you must put in. Observe that this dish is excellent, as well for the taste as for health. It is particularly good for weak stomachs. The sheep's trotters are very good likewise, when they have been done as above, fried in the following way : — When they are cold, add some of the sauce to them all round ; then dip them in crumbs of bread, and in an omelet and crumbs again; fry them of a good colour, and serve under tomato sauce. — me. Sheep's Trotters with Cucumber.— Take two "gang" of sheep's trotters, and boil them till tender. Let them get cold, and divide each one into three pieces. BoU them again to make them hot. Take the skin off one large or two small cucumbers. Cut it into dice, and put it into a basin with a table-spoonful of salt and two table-spoonfuls of vinegC
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Cook this with the app: pantry check, scaling, and the assistant.