The encyclopaedia of practical cookery

Fried Lamb’s Ears with Villeroy Sauce. — Take fifteen ears, blanch, boil them in a little stock, let them remain in this until nearly cold, then take out, drain, and wipe dry on a cloth. Take a biscuit-cutter, scoop out the insides of the ears, stuff them with a little sweet herbs mixed with about one-third their bulk of breadcrumbs, and made into a mass with the yolks of eggs ; dip each ear in some hot villeroy sauce, and put them on a dish. When the sauce is cool, take up one at a time and dip them Lamb — continued. first in breadcrumbs, then in well-beaten egg, and then breadcrumbs again. Put them into a frying-pan of boiling hog’s lard and fry until done; take out, drain, put them on a dish with a folded napkin spread over it, and serve. Lamb’s Feet. — These are infinitely more delicate than those of the older animal, the bones being more gelatinous, and the sinews and ligaments about them more amenable to the softening influence of boiling. They should be skinned and cleaned and the hoofs torn off after a little sharp boiling. When cooked as follows they are reckoned quite a delicacy : Boiled Lamb’s Feet Stuffed. — Trim the feet, removing the large bones, and boil them until tender; prepare some veal forcemeat, judging the quantity by the number of feet, and mix with it a small quantity each of chopped parsley and shallot and the beaten yolks of one or two eggs. When cooked, drain the feet, and leave them until cold, when the hollow left by the large bone must be filled with the forcemeat. Put them in a saucepan with boiling stock to cover, and boil gently for twenty minutes longer. Put a bed of mashed potatoes on a hot dish, drain the feet, arrange them on it, pour some Dutch sauce over, strew a few chopped gherkins on the top, and serve. Broiled Lamb's Feet. — (1) Singe the feet, trim off all the shaggy parts, and clean thoroughly ; put them in a saucepan with plenty of salted water and boil. When the feet are tender, drain them, remove the leg-bone, keeping them in shape as much as possible, dust over with salt and pepper, and rub them in warmed butter; sprinkle some chopped parsley over, and leave till quite cold. Roll the feet in grated breadcrumb, lay them side by side on a gridiron, and broil over a clear fire. When nicely browned, arrange the feet on a folded napkin upon a hot dish, garnish with fried parsley, and serve with a sauceboatful of ravigote sauce. See Fig. 1027. (2) Clean the feet, put them in a saucepan with white stock to cover, and boil until tender ; then place them on a cloth to drain thoroughly. Peel and chop one small onion and shallot, put them in a stewpan with a small lump of butter, and fry until lightly browned. Drain off as much of the fat from the onions as possible, pour in a breakfast-cupful of brown sauce, and boil for ten minutes. Move the sauce to the side of the fire, put in the feet, season with J table-spoonful each of chopped mushrooms and parsley, 1 teaspoonful of Harvey sauce, i teaspoonful of sugar, and a small quantity of cayenne pepper. Simmer for twenty minutes, then take the saucepan off the fire and leave the feet in the sauce until cold. Cut as many pieces of cartridge-paper as there are Fig. 1027. Broiled Lamb’s Feet.