Stewed Trotters
From Hilda's diary of a Cape housekeeper, 1902
Inexpensive dish.
Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Hilda's diary of a Cape housekeeper (1902) by Hildagonda J. Duckitt, page 61. The excerpt below is the record exactly as published.
Stewed Trotters. — Prepare and boil some trotters as for brawn, and in the same way; when quite tender remove the bones and fat. Then stew the trotters with a few slices of onion. The onion may be slightly browned in fat, or it may be put in just as it is, with pepper, a small piece of mace, a dash of grated nutmeg, and thickened with some finely-grated bread-crumbs. (Any pieces of stale white bread, dried in a cool oven and pounded, are most useful for thickening soups, or rolling cutlets or fish in for frying — far nicer than fresh crumbs. They should be kept ready, tightly corked in glass bottles.) To the stewed trotters add, just before serving, the juice of a lemon, whisked up with the yolk of an egg
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