Stewed Lamb’s Feet

Ingredients

• half-a-dozen Lamb’s Feet
• h teacupful of lemon-juice
• 2 breakfast-cupfuls of white sauce
• 1 breakfast-cupful of white stock
• four or six button-onions
• two eggs
• 2 table-spoonfuls of cream

Method

1. 1

   Blanch the Lamb’s Feet, remove the shank-bone, soak in cold water.

2. 2

   Boil in fresh water with lemon juice for 10 minutes, then refresh in cold water.

3. 3

   Cut off bones, return to stewpan with broth to cover, and boil slowly for about 3 hours.

4. 4

   Prepare a sauce with white sauce, white stock, and onions, boil until reduced, strain.

5. 5

   Split feet, add mushrooms and parsley, pour sauce over, season, and boil gently.

6. 6

   Stir in beaten eggs and cream, serve on a hot dish.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 238. The excerpt below is the record exactly as published.

Stewed Lamb’s Feet. — (1) Blanch half-a-dozen Lamb’s Feet, cut out the shank-bone, being careful not to break the shin, and soak them for several hours in cold water. Afterwards drain the feet, put them into a stewpan with fresh cold water, h teacupful of lemon-juice, and boil for ten minutes. Then refresh the feet in cold water, cut off the bones of the cleft part of the foot, also removing the piece of hair that lies in the cleft, return them to the stewpan adding clear broth to cover, and boil slowly at the edge of the fire until tender (this should take about three hours). Prepare a cucumber sauce ; when ready, put the feet on a hot dish, pour the sauce round, and serve. (2) Prepare and stew eight or ten Lamb’s Feet until tender. Put 2 breakfast-cupfuls of white sauce in a stew- pan with 1 breakfast-cupful of white stock and four or six button-onions. Boil quickly until reduced to half its original For details respecting Culinary Processes, Utensils , Sauces , &c., referred to, see u'nder their special heads . THE ENCYCLOPEDIA OF PRACTICAL COOKERY. 819 Lamb — continued. quantity, then strain it through a fine hair sieve. Split the feet lengthwise, put them in a stewpan with about eighteen heads of mushrooms and 1 table-spoonful of finely-chopped parsley, pour the sauce over, season with salt, pepper, and 1 teaspoonful of sugar, and boil the whole gently for seven or eight minutes. Beat the yolks of two eggs with 2 table-spoonfuls of cream

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