Sheep’s Trotters Maitre d’Hotel

Ingredients

• Take six or eight sheep’s feet
• put them into a stewpan with some cold water
• two carrots
• one large onion
• six peppercorns
• a faggot of herbs
• a little salt
• Mix on a plate two ounces of butter
• the juice of half a lemon
• a little chopped parsley
• pepper and salt
• about three ounces of glaze

Method

1. 1

   Boil sheep's feet, remove bones, and cook in stock with vegetables and herbs for 3.5 hours.

2. 2

   Prepare sauce with butter, lemon juice, parsley, and glaze.

3. 3

   Serve hot over trotters.

As published

This recipe was extracted from The Dudley book of cookery and household recipes (1909) by Dudley, Georgiana Elizabeth Ward Countess of, page 34. The excerpt below is the record exactly as published.

SHEEP’S TROTTERS MAITRE D’HOTEL fTlAKE six or eight sheep’s feet. Have them very clean and put them into a stewpan with some cold water. Let them boil fifteen or twenty minutes, then take them off, put them in cold water, take the large bone out of each of them, put them back into the stewpan. Cover them with some good stock, two carrots, one large onion, six peppercorns, a faggot of herbs, and a little salt. Let them boil constantly for about three hours and a half, then prepare a sauce : — Mix on a plate two ounces of butter, the juice of half a lemon, a little chopped parsley, pepper and salt. Then melt about three ounces of glaze

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