Sheep’s Trotters

Ingredients

• A gang of Trotters (four)
• A tablespoonful of Vinegar
• One Carrot
• One Onion
• One ounce of Flour
• a tablespoonful of salt
• two quarts of cold water

Method

1. 1

   Wash the trotters well in cold water, and blanch them.

2. 2

   Put them in a stewpan with a carrot, an onion cut up, a tablespoonful of salt, one of vinegar, and two quarts of cold water.

3. 3

   Mix one ounce of flour and one tablespoonful of water to a smooth paste; stir this to the trotters, and let them simmer for four hours.

4. 4

   Then take them up carefully, arrange them on a hot dish, and pour either parsley and butter sauce or piquante sauce over them.

Nutrition per serving

As published

This recipe was extracted from Artizan recipes (1896) by Clarke, Charles Mrs, page 48. The excerpt below is the record exactly as published.

Sheep’s Trotters. Ingredients. A gang of Trotters (four). A tablespoonful of Vinegar. One Carrot. One Onion. One ounce of Flour. Wash the trotters well in cold water, and blanch them. Put them in a stewpan with a carrot, an onion cut up, a tablespoonful of salt, one of vinegar, and two quarts of cold water

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