Sheep's Trotters, Stuffed
From Cassell's dictionary of cookery, 1892
Serves 4
This dish is excellent for taste and health, particularly good for weak stomachs.
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 1781. The excerpt below is the record exactly as published.
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
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