Sheep’s Trotters

Ingredients

• 4 scalded sheep’s trotters
• carrot
• onion
• bouquet of savoury herbs
• 1 clove
• 6 peppercorns
• a little salt
• nutmeg
• chopped parsley
• 2 oz. flour
• 1 oz. fat
• 1 gill milk
• 1 teaspoonful of lemon juice

Method

1. 1

   Parboil trotters, then boil with carrot, onion, herbs, clove, peppercorns, and salt.

2. 2

   Remove bones and prepare sauce with flour and fat, adding reduced liquor.

3. 3

   Mix in milk and boil, then add trotters and simmer for 10 minutes.

As published

This recipe was extracted from The victory cookery book (1918) by Peel, C. S. Mrs, page 29. The excerpt below is the record exactly as published.

Sheep’s Trotters Materials —4 scalded sheep’s trotters, carrot and onion, bouquet of savoury herbs, — 1 clove, 6 peppercorns, a little salt, nutmeg — | -and chopped parsley, 2 oz. flour, a oz. fat, + gill milk, 1 teaspoonful of lemon juice. Method.—Parboil the trotters, then place in cold water and bring to the boil with the — carrot, onion, herbs, clove, peppercorns and a little salt. When done, remove all the bones, and prepare a sauce as follows in a casserole: Mix the flour with the fat and reduce the liquor till only 14 gill is left. Add this by degrees to the flour and butter, then add the milk and boil for 10 minutes. Grate a little nutmeg with the lemon juice, add a little sauce and mix well together, then return to the remainder of the sauce and boil. Add the drained trotters and simmer for 10 ‘minutes. Cooked button onions and mushrooms may be added. The sheep’s trotters can be made into fritters and served in any way in which calf’s head is served. Minced and added to a vegetarian Scotch broth they form a sub- . stantial and nourishing dish. . : MEAT DISHES 107 Fried Ox Cheek or Ox Cheek Fritters Materials.—1 Ib. ox cheek, 1 oz. fat

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