Sheep’s Trotters au Gratin

Ingredients

• butter
• 4 units of bread-crumbs
• 1 of suet
• parsley
• green onions
• mushrooms
• a little cheese

Method

1. 1

   Parboil the trotters, let them be nearly cooked before boning.

2. 2

   Melt butter in a pie-dish, stew over it bread-crumbs, suet, parsley, green onions, and mushrooms or hard-boiled eggs, all chopped fine.

3. 3

   Rasp over this bed a little cheese, lay on your boned trotters, and cover with more mixture.

4. 4

   Moisten with a good stock, and bake for half an hour.

As published

This recipe was extracted from The complete Indian housekeeper & cook (1898) by Flora Annie Webster Steel, page 183. The excerpt below is the record exactly as published.

Sheep’s Trotters au Gratin. — Parboil as above, only let the trotters be nearly cooked before boning. Melt 1 unit butter in a pie- dish, stew over it 4 units of bread-crumbs, 1 of suet, parsley, green onions, and mushrooms or hard-boiled eggs, all chopped fine. Rasp over this bed a little cheese

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