vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Sheep's Trotters with Cucumber
From Cassell's dictionary of cookery, 1892
Serves 2
Time to make the sauce, one hour. Sufficient for three or four persons.
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 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 vinegCL.. Let it lie for an hour, drain it, and put it into a saucepan with two ounces of fresh butter, a tea-spoonful of powdered sugar, a bunch of parsley, two or three young onions, a pinch of grated nutmeg, a pinch of cayenne, and, if liked, a piece of garlic the size of a pea. Simmer these ingi-edients very gently for about half an hour. Pour off the butter, and in its place put a spoonful or two of white sauce, or, failing this, of broth thickened with flour. Simmer a few minutes longer, add the yolks of throe eggs beaten up with a quarter of a pint of millc or cream, and stir the sauce till it thickens, but on no account allow it to boil. Add a dessert-spoonful of lemon-juice
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