Stewed Sheep's Trotters

A Plain Cookery Book for the Working ... · Francatelli, Charles Elmé · 1852

Source: A Plain Cookery Book for the Working Classes
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (11)

Sheep's trotters
two quarts of water and milk ↝ Water, tap [Tap water]
two quarts of water and milk ↝ Milk, NFS [Milk, reduced fat]
peppercorns
salt ↝ Salt, table, iodized [Spices and Herbs]
a good sprig of thyme ↝ Thyme, fresh [Spices and Herbs]
a wine-glassful of vinegar ↝ Vinegar [Mustard and other condiments]
two ounces of flour ↝ Flour, 00 [Cereal Grains and Pasta]
a gill of milk ↝ Milk, NFS [Milk, reduced fat]
some chopped parsley ↝ Parsley, raw [Not included in a food category]
one ounce of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]

Instructions (8)

Put the trotters in two quarts of water and milk.
Season with peppercorns, salt, a good sprig of thyme, and a wine-glassful of vinegar.
Set them to boil very gently on the fire for three hours, at least.
When the trotters are done quite tender, skim off all the grease.
Boil down the liquor to a pint.
Add two ounces of flour, mixed with a gill of milk, some chopped parsley, and one ounce of butter.
Stir all together while boiling on the fire for ten minutes.
Pour out into the dish.

Original Text

No. 70. Stewed Sheep's Trotters.

Sheep's trotters are sold ready cleaned and very cheap at all tripe shops. When about to cook them, by way of a treat, for supper, or otherwise, let them be put on in two quarts of water and milk, seasoned with peppercorns, salt, a good sprig of thyme, and a wine-glassful of vinegar, and set them to boil very gently on the fire for three hours, at least. When the trotters are done quite tender, skim off all the grease, and boil down the liquor to a pint; then add two ounces of flour, mixed with a gill of milk, some chopped parsley, and one ounce of butter; stir all together while boiling on the fire for ten minutes, and pour out into the dish.

Notes

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