Sheep's Trotters with Cheese
From The thorough good cook, 1895
Serves 4
A rich and savory dish that can also be made with pigs' feet.
Presented as published in 1895. 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 The thorough good cook (1895) by George Augustus Sala, page 133. The excerpt below is the record exactly as published.
Sheep's Trotters, with Cheese. Bone some boiled sheep's trotters, cut them in two, and put them into a stew-pan ; mix in some butter, mushrooms, parsley, chives, and a clove ; pour over them some broth, and add pepper and salt ; let the whole simmer till the sauce is much reduced ; add a dash of vinegar, and dress your trotters on the dish ; cover them with a forcemeat of the thickness of a crown-piece ; spread them half with bread-crumbs and half with grated Gruyere cheese
Cook this with the app: pantry check, scaling, and the assistant.