The encyclopaedia of practical cookery

Fried Lamb’s Feet Stuffed. — Clean the feet and boil till tender in white broth ; make sufficient veal forcemeat to stuff" the feet, and mix with it some chopped mushrooms, parsley, and shallots. Drain the feet, split them lengthwise without quite separating them, and bone. The feet must not be overcooked, or they will break when being boned, and will then be useless for stuffing. Dust salt and pepper over the interior of the feet, stuff them with the forcemeat, put the halves together again, and bind them round with twine. Rub well with flour, then egg and breadcrumb them. Put a large piece of lard in a deep frying-pan, make it hot, then put the feet in and fry till nicely coloured. Drain the feet, put them on a hot dish over which has been spread a folded napkin or an ornamental dish-paper, and serve. Lamb’s Feet a la Tartare. — Wash a dozen Lamb’s Feet and boil them in some white stock, being careful not to overdo them or they will break. When tender, drain the feet, take out the leg-bone, but without altering their shape, dust over with salt and a very small quantity of cayenne pepper, and let them cool. Beat two or three eggs, mix a small quantity of chopped parsley and shallots with them, roll the feet in the eggs, and then in grated breadcrumb, giving them a good coating ; baste with a few table-spoonfuls of warmed butter, lay them side by side on a gridiron and broil over a clear but rather slow fire, turning when done on one side. Make sufficient mayonnaise sauce to serve with the feet, mixin'g with it 1 teaspoonful of the best mustard and a small quantity each of raw tarragon, chives, chervil, and parsley, ail finely chopped. When the feet are well browned, put them on a folded napkin or an ornamental dish-paper on a hot dish, garnish with sprays of parsley (see Fig. 1028), and serve with the sauce in a sauceboat. Stewed Lamb’s Feet. — (1) Blanch half-a-dozen Lamb’s Feet, cut out the shank-bone, being careful not to break the shin, and soak them for several hours in cold water. Afterwards drain the feet, put them into a stewpan with fresh cold water, h teacupful of lemon-juice, and boil for ten minutes. Then refresh the feet in cold water, cut off the bones of the cleft part of the foot, also removing the piece of hair that lies in the cleft, return them to the stewpan adding clear broth to cover, and boil slowly at the edge of the fire until tender (this should take about three hours). Prepare a cucumber sauce ; when ready, put the feet on a hot dish, pour the sauce round, and serve. (2) Prepare and stew eight or ten Lamb’s Feet until tender. Put 2 breakfast-cupfuls of white sauce in a stewpan with 1 breakfast-cupful of white stock and four or six button-onions. Boil quickly until reduced to half its original For details respecting Culinary Processes, Utensils , Sauces , &c., referred to, see u'nder their special heads . Lamb — continued.