Stewed Lamb's Tails

Ingredients

• slices of bacon
• carrots
• onions
• one clove of garlic
• an herb bouquet
• 1 pint of boiling water
• 2 pints of vinegar
• salt
• peppercorns

Method

1. 1

   Trim the tails; line a stewpan with bacon, carrots, and onions.

2. 2

   Put in the tails, garlic, and herb bouquet.

3. 3

   Season with clove and peppercorns; simmer for 10 minutes, then add boiling water and vinegar.

4. 4

   Simmer until done, salting while cooking.

5. 5

   Remove tails, strain liquor, and boil until reduced to a glaze.

6. 6

   Return tails to sauce and warm.

7. 7

   Serve with a puree of spinach or greens.

As published

This recipe was extracted from Most for your money cookbook (1938) by Cora Lovisa Brackett Brown, Cora Brown, page 37. The excerpt below is the record exactly as published.

HERB BOUQUET }4 CUP EVAPORATED MILK JUICE OF I LEMON SWELL PICKINGS 71 Have butcher clean feet well; wash them; put in cold water; blanch by bringing to boiling point. Place in deep kettle, iron preferred. Work 2 tablespoons flour smooth with a little water, stir into the hot water and pour over the feet. Add onion stuck with cloves, carrots, herb bouquet consisting of sprig of thyme, parsley, celery and bayleaf; add vinegar and pepper. Salt is added during cooking. Partially cover kettle and simmer 5-6 hours. The sheeps* feet are done when the middle bones may be detached easily. Melt butter in another kettle, lightly brown the chopped onion, add 2 table- spoons flour, stir together, then add nearly all of the cooking liquor, stirring all smooth. Beat egg yolks with milk, add, stirring con- stantly, and take from the fire before egg can curdle. Lift feet one at a time from the kettle, remove and discard center bones; drop feet into sauce, sprinkling in the lemon juice. Serve at once in a deep hot dish. The test of a good cook is the ability to take food materials that less competent cooks reject in favor of prime parts easier to do and make them into succulent dishes by skilful, intelligent preparation. This practice has brought distinction to both thrifty French cooks and poverty stricken Negroes, who have had to take the tougher, rejected meats and make them into dishes fully as delicious as those of a ritzy chef who has everything at hand. STEWED LAMB'S TAILS Trim the tails; line a stewpan with slices of bacon, carrots, and onions. Put in the tails, with one clove of garlic and an herb bou- quet — that is, a sprig of thyme, two sprigs of parsley and a bay leaf, tied together. Season with a clove and peppercorns; put the stewpan over the fire for 10 minutes, then pour in i pint of boiling water and 2 pints of vinegar. Simmer until done, salt

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