(2) Singe the feet, tie them together in pairs, and boil
in white stock. When tender drain the feet, take out
the leg-bones, and lay the feet in a saute-pan. Cook an
equal quantity of mushroom-heads and small quenelles, put
them in with the feet, and pour over some good curry
sauce. Wash and boil till tender about fib. of rice; butter
the interior of ten or twelve dariole-moulds, drain the rice
quite dry, and turn it into the moulds ; stand them in a
bain-marie and leave for ten minutes. Turn the rice out
of the dariole-moulds (it must be very firm to keep it
in shape), and arrange them in a circle upon a hot dish ;
put the feet in the middle, pour the sauce over, and serve.
Fried marinaded Lamb's Feet. — (1) Singe the feet and
put them in a saucepan with plenty of boiling water and
boil for five minutes ; drain, leave till cool, then bone them,
and cut an inch off" the end of each foot, including the
hoof. Finely chop 4oz. of beef-suet, put it in a sauce-
pan, and place it over the fire till melted, then sift in
4oz. of flour, add a bunch of sweet herbs, two or three
sliced onions, a clove of garlic, h teacupful of vinegar, and
three or four cloves. Pour in 2qts. of water, season
with salt and pepper, put in the feet, and boil till tender
(they should take from three hours to three-hours-and-a-
half). When cooked, drain the feet, cut in halves, lay
them on a dish, dust with salt and pepper, squeeze
some lemon-juice over, and leave for a short time. Drain
the feet, dip in frying-batter, put them in a frying-pan
with plenty of hot fat, and fry over a brisk fire till crisp
and brown. Drain the feet, arrange in a pile upon a
folded napkin or an ornamental dish-paper on a hot dish,
garnish with fried parsley, and serve with a sauceboatful
of tomato sauce.
(2) Prepare the feet and boil them in white stock until
tender ; drain, and split each in halves lengthwise. Put
them on a dish with a few sprigs eacli of thyme and
parsley and two bay-leaves, and cover with a few slices of
onions ; dust well with salt and pepper, and moisten with
2 or 3 table-spoonfuls each of vinegar and salad-oil. Cover
Lamb — continued.
the dish with another one and leave the feet for three or
four hours. Put lib. of flour in a basin and mix it smooth
with cold water, then stir in 2 table-spoonfuls of warmed
butter and the well- whisked whites of two eggs. Drain the
feet well when sufficiently marinaded ; put a large lump
of lard or clarified fat into a stewpan and place it over
the fire until boiling ; dip the halves of feet in the batter,
giving a good coating, and put them in the boiling fat.
Fry until nicely browned on both sides, then take them
out of the fat and drain for a second or two on a sheet of
kitchen-paper. Spread a folded napkin or an ornamental
dish-paper over a hot dish, arrange the feet on it, garnish
with fried parsley, and serve with a sauceboatful of tomato
sauce. ✪ Fried Lamb’s Feet Stuffed
Page 237 · 2 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
(2) Singe the feet, tie them together in pairs, and boil in white stock. When tender drain the feet, take out the leg-bones, and lay the feet in a saute-pan. Cook an equal quantity of mushroom-heads and small quenelles, put them in with the feet, and pour over some good curry sauce. Wash and boil till tender about 1lb. of rice; butter the interior of ten or twelve dariole-moulds, drain the rice quite dry, and turn it into the moulds ; stand them in a bain-marie and leave for ten minutes. Turn the rice out of the dariole-moulds (it must be very firm to keep it in shape), and arrange them in a circle upon a hot dish ; put the feet in the middle, pour the sauce over, and serve.
Fried marinaded Lamb's Feet. — (1) Singe the feet and put them in a saucepan with plenty of boiling water and boil for five minutes ; drain, leave till cool, then bone them, and cut an inch off" the end of each foot, including the hoof. Finely chop 4oz. of beef-suet, put it in a saucepan, and place it over the fire till melted, then sift in 4oz. of flour, add a bunch of sweet herbs, two or three sliced onions, a clove of garlic, h teacupful of vinegar, and three or four cloves. Pour in 2qts. of water, season with salt and pepper, put in the feet, and boil till tender (they should take from three hours to three-hours-and-ahalf). When cooked, drain the feet, cut in halves, lay them on a dish, dust with salt and pepper, squeeze some lemon-juice over, and leave for a short time. Drain the feet, dip in frying-batter, put them in a frying-pan with plenty of hot fat, and fry over a brisk fire till crisp and brown. Drain the feet, arrange in a pile upon a folded napkin or an ornamental dish-paper on a hot dish, garnish with fried parsley, and serve with a sauceboatful of tomato sauce.
(2) Prepare the feet and boil them in white stock until tender ; drain, and split each in halves lengthwise. Put them on a dish with a few sprigs eacli of thyme and parsley and two bay-leaves, and cover with a few slices of onions ; dust well with salt and pepper, and moisten with 2 or 3 table-spoonfuls each of vinegar and salad-oil. Cover
Lamb — continued.
the dish with another one and leave the feet for three or four hours. Put lib. of flour in a basin and mix it smooth with cold water, then stir in 2 table-spoonfuls of warmed butter and the well- whisked whites of two eggs. Drain the feet well when sufficiently marinaded ; put a large lump of lard or clarified fat into a stewpan and place it over the fire until boiling ; dip the halves of feet in the batter, giving a good coating, and put them in the boiling fat. Fry until nicely browned on both sides, then take them out of the fat and drain for a second or two on a sheet of kitchen-paper. Spread a folded napkin or an ornamental dish-paper over a hot dish, arrange the feet on it, garnish with fried parsley, and serve with a sauceboatful of tomato sauce.
Records on this page
Fried Lamb’s Feet StuffedFried Marinaded Lamb's Feet