431. Sheep’s Feet or Trotters

The Modern Housewife · Soyer, Alexis · 1849
Source
The Modern Housewife
Status
success · extracted 5 days ago
Not a recipe
No
Ingredients (20)
For cooking the sheep's feet
For finishing the dish
For serving
Instructions (13)
  1. Get a dozen sheep's feet from the tripe-butcher, all cleaned and ready, and ask him to extract the long bone from them.
  2. Put a quarter of a pound of beef or mutton suet in a stewpan, with two onions and one carrot sliced, two bay-leaves, two sprigs of thyme, one ounce of salt, and a quarter of an ounce of pepper.
  3. Cook the suet mixture over the fire for five minutes.
  4. Add two tablespoonfuls of flour and stir it around.
  5. Add two quarts and a half of water, then put in the feet.
  6. Stir until boiling, then simmer for nearly three hours, or until the feet are perfectly tender.
  7. When done, take the feet out and lay them on a sieve.
  8. On a plate, mix a quarter of a pound of fresh butter, a teaspoonful of salt, the same of flour, a quarter of one of pepper, a little grated nutmeg, and the juice of a lemon, using the back of a spoon.
  9. Put the feet with a gill of milk in a stewpan on the fire.
  10. When very hot, add the butter mixture and stir continually until melted.
  11. Having previously well mixed two yolks of eggs with five tablespoonfuls of milk or cream, add this mixture to the stewpan.
  12. Keep moving the pan around over the fire continually for one minute.
  13. Serve in a very hot dish with croutons of fried bread cut in triangular pieces around the dish.
Original Text · last edited 5 days ago
431. Sheep’s Feet or Trotters.—Previous to visiting the Continent, I had quite a dislike to the unfortunate Pied de Mouton, whose blackish appearance in stall and basket seemed to be intended to satisfy the ravenous appetites of the gentlemen with the slouched hat. But I must say since I have tasted them in France, cooked à la poulette, I have become of quite another opinion, and I have prepared them at home thus:— I get a dozen of them from the tripe-butcher, all cleaned and ready, and beg of him to extract the long bone from them. I put a quarter of a pound of beef or mutton suet in a stewpan, with two onions and one carrot sliced, two bay-leaves, two sprigs of thyme, one ounce of salt, a quarter of an ounce of pepper, put on the fire, and cook five minutes; add two tablespoonfuls of flour, and stir it round; add two quarts and a half of water, then put in the feet, stir till boiling, simmer for nearly three hours, or until the feet are perfectly tender, when done, take them out, and lay on sieve, take a quarter of a pound of fresh butter, a teaspoonful of salt, the same of flour, a quarter of one of pepper, a little grated nutmeg, the juice of a lemon, mix all these well together on a plate with the back of a spoon; put the feet with a gill of milk in a stewpan on the fire, when very hot, put in the butter, stir continually till melted, having previously well mixed two yolks of eggs with five tablespoonfuls of milk or cream, which put in the stewpan, keep moving the pan round over the fire continually for one minute, serve in a very hot dish with croutons of fried bread cut in triangular pieces round the dish. The stock may be used for any purée or thick soup.
Notes
Split from recipe 1a6ff656-5762-4b28-aa9b-32eab7db736f