Sheep's Feet or Trotters

The Book of Household Management · Beeton, Mrs. (Isabella Mary) · 1861
Source
The Book of Household Management
Time
Cook: 180 min Total: 180 min
Yield
4.0 persons
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (18)
for finishing
Instructions (8)
  1. Have the feet cleaned, and the long bone extracted from them.
  2. Put the suet into a stewpan, with the onions and carrot sliced, the bay-leaves, thyme, salt, and pepper, and let these simmer for 5 minutes.
  3. Add 2 tablespoonfuls of flour and the water, and keep stirring till it boils; then put in the feet.
  4. Let these simmer for 3 hours, or until perfectly tender, and take them and lay them on a sieve.
  5. Mix together, on a plate, with the back of a spoon, butter, salt, flour (1 teaspoonful), pepper, nutmeg, and lemon-juice as above, and put the feet, with a gill of milk, into a stewpan.
  6. When very hot, add the butter, &c., and stir continually till melted.
  7. Now mix the yolks of 2 eggs with 5 tablespoonfuls of milk; stir this to the other ingredients, keep moving the pan over the fire continually for a minute or two, but do not allow it to boil after the eggs are added.
  8. Serve in a very hot dish, and garnish with croûtons, or sippets of toasted bread.
Original Text
SHEEP'S FEET or TROTTERS (Soyer's Recipe). 741. INGREDIENTS.—12 feet, 1/4 lb. of beef or mutton suet, 2 onions, 1 carrot, 2 bay-leaves, 2 sprigs of thyme, 1 oz. of salt, 1/4 oz. of pepper, 2 tablespoonfuls of flour, 2-1/2 quarts of water, 1/4 lb. of fresh butter, 1 teaspoonful of salt, 1 teaspoonful of flour, 3/4 teaspoonful of pepper, a little grated nutmeg, the juice of 1 lemon, 1 gill of milk, the yolks of 2 eggs. Mode.—Have the feet cleaned, and the long bone extracted from them. Put the suet into a stewpan, with the onions and carrot sliced, the bay-leaves, thyme, salt, and pepper, and let these simmer for 5 minutes. Add 2 tablespoonfuls of flour and the water, and keep stirring till it boils; then put in the feet. Let these simmer for 3 hours, or until perfectly tender, and take them and lay them on a sieve. Mix together, on a plate, with the back of a spoon, butter, salt, flour (1 teaspoonful), pepper, nutmeg, and lemon-juice as above, and put the feet, with a gill of milk, into a stewpan. When very hot, add the butter, &c., and stir continually till melted. Now mix the yolks of 2 eggs with 5 tablespoonfuls of milk; stir this to the other ingredients, keep moving the pan over the fire continually for a minute or two, but do not allow it to boil after the eggs are added. Serve in a very hot dish, and garnish with croûtons, or sippets of toasted bread. Time.—3 hours. Average cost, 1s. 6d. Sufficient for 4 persons. Seasonable at any time.
Notes
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