Sheep’s Trotters

Ingredients

• in water
• salt
• a sliced onion
• two carrots
• some herbs
• a lump of suet
• yolk of egg
• butter
• the squeeze of a lemon

Method

1. 1

   Clean and wash the trotters in several waters, parboil for two hours in water with salt, a sliced onion, two carrots, and some herbs.

2. 2

   Remove and carefully bone.

3. 3

   The trotters are now ready for dressing and may be stewed or done with white sauce.

4. 4

   Let the trotters get tender by stewing gently in a little stock with proper seasonings and a pinch of flour.

5. 5

   When done, add yolk of egg, butter, and the squeeze of a lemon.

6. 6

   Serve with croutons or fried potatoes.

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. — Clean and wash in several waters, parboil for two hours in ivater with salt, a sliced onion, two carrots, and some herbs. Ihe addition of a lump of suet is an improvement. Remove, and (carefully hone. The trotters are now ready for dress- ing, and may be stewed or done with white .sauce as follows : Let the trotters get tender by stewing geiitly in a little stock, with proper seasonings, and a pinch of flour. When done, add 2 units yolk of egg, 1 of butter, and the squeeze of a lemon. Serve with croutons or fried potatoes. Sheep’s trotters make an e.xcellent curry, hut all dishes of trotters are improved by bacon as a seasoning. 34. 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, lay on your boned trotters, ami cover with more mi.xture. Moisten witli a good stock, and bake for half- an-hour. 3.5. Sheep’s Trotters StufiFed.^ — Parboil, cut off the foot, and carefully remove the long bone of the leg. Fill its jilaco with a farce of croquet meat, or any kind of seasoning. Skewer the ends, or stoj) tliem with stiff mashed potato. Lay the trotters in a stew- pan with 1 unit of butter, 3 of good gravy, a clove of garlic, and 4 units of wine. Stew till tender, and serve with sippets of puff paste, or witli spinach, to which 1 unit of vinegar has been added. If sorrel is procurable, use that. Housekeeper and Cook 267 so Shetiherd’s Pie— This is a form of potato pie made with 0? it n”ri'? fine and seasoned with pepper and salt. 37. Souffld of Brains.— Take a sheep’s brain and parboil in salt vinegar, and water. Remove all skin, beat well with * a miit of chopped parsley and some salt and pepper Add 3 units volk of egg well beaten, and just before putting into the oven 3 units If white whisked to a froth. Pour into a souffle dish in which a tiii of black Leicestershire mushroom has been arranged, and bake toi a few minutes only. 38. Toad in the Hole.— Sixteen units (solid) of rump steak and an ox kidney. Scald the kidney, skin, and cut the steak into collops. Season with pepper and salt, and fry brown over a sharp fire. Ac c a little water to the glaze in the frying-pan, or a little stock, and ^ a unit of catsup. Lay the kidney and collops in a pie-dish, and pour the gravy over. Make a batter of 20 units of milk, 3 of noui^ and 4 of eggs. Beat well for at least ten minutes to make it light, season with salt and nutmeg, pour it over the collops, and bake. 39. Veal or Chicken Cakes.— Thirty-two units (solid) of veal or chicken cut into neat fillets, and 4 oz. of lean bacon. Decorate a mould, lay in alternate layers of sliced hard-boiled eggs, meat, bacon, and chopped parsley. When full, pour in as much good clear gravy as the mould will hold. Bake for an hour. W hen cooked, weight it well as for brawn, and serve cold. 40. Veal or Chicken Fladeln.— Take some cold chicken, mince and season highly. At least six hours before they are wanted make some small, i-atlier thick, pancakes, which must be cooked only on one side. Just before dinner cut those into neat squares or rounds about the size of a small saucer. Fill with mince, as in turnovers. Egg, crumb, and fry. This is a German variety of kromeskys. It can be varied many ways by making the fladeln with sauces, or by egging and crumbing these and then frying in boiling fat. For instance, cut two heart-shaped pieces of pancake, dust over with grated cheese, make into a sandwich with a mince of chicken made with cream, egg, crumb, and fry. Brush a little licjuid glaze over one side, dip in grated ham ; the other in grated yolk of egg. 41. Veal, Chicken, or Rabbit au Gratin. — Cut your meat into joints or squares. Lay a foundation of dry stuffing (see Miscel- laneous) on the bottom of a pie-dish, then a layer of meat, and so on till the dish is nearly full. Pour in water

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