feet, making each piece large enough to fold over a foot.
Dip them in salad-oil, then lay a foot on each piece with
some of the sauce and fold the paper over, in imitation of
a cartridge. Lay them on a gridiron and broil over a
clear, slow fire, turning when done on one side. Arrange
the feet in a pyramid on a bed of fried parsley, garnish
with more fried parsley (see Fig. 1027), and serve with a
sauceboatful of rich clear gravy.
For details respecting Culinary Processes , Utensils, Sauces, &c., referred to, see under their special heads.
3 p
818
THE ENCYCLOPEDIA OF PRACTICAL COOKERY.
Lamb — con tinned.
Casserole of Lamb’s Feet with Rice. — Blanch about
twelve Lamb’s Feet, then remove the long bone. Put |lb.
of chopped beef-suet into a stewpan, melt it, then put in
two finely-chopped onions, one carrot, one turnip, a sprig
of thyme, three bay- leaves, and a few cloves. Stir the
above ingredients over the fire for ten minutes, then sift
in 2 table-spoonfuls of flour, and when well blended mix
in gradually 2qts. of white stock, add the feet, and season
with a small quantity of salt. When boiling, move the
stewpan to the side of the fire and let the contents
simmer till tender. Put lqt. of white sauce and h pint of
white stock into a stewpan, boiling till reduced to a thick
creamy consistency. Drain the feet, put them in the
sauce, with eighteen or twenty button-mushrooms and 2
table-spoonfuls of chopped parsle✪ Broiled Lamb’s Feety, seasoning with salt and
pepper. Mix with the above ingredients a liaison of two
yolks of eggs beaten together with a teacupful of cream ;
stir them over the fire till on the point of boiling, then
take the stewpan off and squeeze in the juice of half a
lemon. Pour the mixture into a silver casserole, and serve.
Curried Lamb’s Feet. — (1) Clean and scald some Lamb’s
Feet, put them in a saucepan with a bunch of sweet
herbs, the inside of a lemon that has been freed of pips,
seven or eight peppercorns, three cloves, and a lump of
salt ; dredge a small quantity of flour over, pour in sufficient
water to cover, and keep boiling gently at the side of the
fire. When the feet are tender, drain, trim, and remove the
leg-bone ; put them in a Hat stewpan, dust salt, pepper, and
curry over, baste with a few table-spoonfuls of melted
glaze, and keep hot at the side of the fire. Make the
requisite quantity of veloute sauce, skim and strain it
through a fine hair sieve, return it to the saucepan, and
stir over a sharp fire till reduced, adding by degrees 1
teacupful of cream. Beat the yolks of two eggs together
udtli 1 table-spoonful of curry powder and 1 table-spoonful
of cream✪ Curried Lamb’s Feet, then mix them in the sauce, and continue stir-
ring at the side of the fire till thickened, but without
boiling again. Put the feet on to a hot dish, pour the
sauce over, and serve.
Page 236 · 4 recipe records on this page
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
feet, making each piece large enough to fold over a foot. Dip them in salad-oil, then lay a foot on each piece with some of the sauce and fold the paper over, in imitation of a cartridge. Lay them on a gridiron and broil over a clear, slow fire, turning when done on one side. Arrange the feet in a pyramid on a bed of fried parsley, garnish with more fried parsley (see Fig. 1027), and serve with a sauceboatful of rich clear gravy.
For details respecting Culinary Processes , Utensils, Sauces, &c., referred to, see under their special heads.
3 p
Lamb — continued.
Casserole of Lamb’s Feet with Rice. — Blanch about twelve Lamb’s Feet, then remove the long bone. Put |lb. of chopped beef-suet into a stewpan, melt it, then put in two finely-chopped onions, one carrot, one turnip, a sprig of thyme, three bay- leaves, and a few cloves. Stir the above ingredients over the fire for ten minutes, then sift in 2 table-spoonfuls of flour, and when well blended mix in gradually 2qts. of white stock, add the feet, and season with a small quantity of salt. When boiling, move the stewpan to the side of the fire and let the contents simmer till tender. Put lqt. of white sauce and h pint of white stock into a stewpan, boiling till reduced to a thick creamy consistency. Drain the feet, put them in the sauce, with eighteen or twenty button-mushrooms and 2 table-spoonfuls of chopped parsley, seasoning with salt and pepper. Mix with the above ingredients a liaison of two yolks of eggs beaten together with a teacupful of cream ; stir them over the fire till on the point of boiling, then take the stewpan off and squeeze in the juice of half a lemon. Pour the mixture into a silver casserole, and serve.
Curried Lamb’s Feet. — (1) Clean and scald some Lamb’s Feet, put them in a saucepan with a bunch of sweet herbs, the inside of a lemon that has been freed of pips, seven or eight peppercorns, three cloves, and a lump of salt ; dredge a small quantity of flour over, pour in sufficient water to cover, and keep boiling gently at the side of the fire. When the feet are tender, drain, trim, and remove the leg-bone ; put them in a Hat stewpan, dust salt, pepper, and curry over, baste with a few table-spoonfuls of melted glaze, and keep hot at the side of the fire. Make the requisite quantity of veloute sauce, skim and strain it through a fine hair sieve, return it to the saucepan, and stir over a sharp fire till reduced, adding by degrees 1 teacupful of cream. Beat the yolks of two eggs together with 1 table-spoonful of curry powder and 1 table-spoonful of cream, then mix them in the sauce, and continue stirring at the side of the fire till thickened, but without boiling again. Put the feet on to a hot dish, pour the sauce over, and serve.
Records on this page
Broiled Lamb’s FeetCasserole of Lamb’s Feet with RiceFried Lamb’s Feet StuffedCurried Lamb’s Feet