Sheep’s Trotters Stuffed

Ingredients

• Sheep's trotters
• farce of croquet meat
• 1 unit of butter
• 3 of good gravy
• a clove of garlic
• 4 units of wine
• 1 unit of vinegar

Method

1. 1

   Parboil, cut off the foot, and carefully remove the long bone of the leg.

2. 2

   Fill its place with a farce of croquet meat or any kind of seasoning.

3. 3

   Skewer the ends or stop them with stiff mashed potato.

4. 4

   Lay the trotters in a stewpan with butter, good gravy, a clove of garlic, and wine.

5. 5

   Stew till tender, and serve with sippets of puff paste or with spinach, to which vinegar has been added.

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

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