Sheep's Trotters, Stuffed. — Take
some sheep's trotters, as in the recipe Sheep's
Trotters, a la Poulette, and stew them in
the same manner, but do not let them be
overdone, as they are to bo stuffed with a
forcemeat, which could not be done in the latter
case. Introduce forcemeat for quenelles in
the room of the bones. AVhen the trotters are
well stuffed, put them between layers of bacon,
and moisten them with a poele. Stew them
for half an hour only, on account of the
forcemeat. Drain them, and cover with a
sauce well seasoned, either white or brown,
according to taste. As they are to be served
whola, when you bone them, mind you do
not injure the skin, for they would not hold
the forcemeat that you must put in. Observe
that this dish is excellent, as well for the taste
as for health. It is particularly good for weak
stomachs. The sheep's trotters are very good
likewise, when they have been done as above,
fried in the following way : — When they are
cold, add some of the sauce to them all round ;
then dip them in crumbs of bread, and in
an omelet and crumbs again; fry them of a
good colour, and serve under tomato sauce. —
me.
Sheep's Trotters with Cucumber.—
Take two "gang" of sheep's trotters, and boil
them till tender. Let them get cold, and divide
each one into three pieces. BoU them again to
make them hot. Take the skin off one large
or two small cucumbers. Cut it into dice, and
put it into a basin with a table-spoonful of salt
and two table-spoonfuls of vinegC✪ Sheep's Trotters, Simple way of ServingL.. Let it lie
for an hour, drain it, and put it into a saucepan
with two ounces of fresh butter, a tea-spoonful
of powdered sugar, a bunch of parsley, two or
three young onions, a pinch of grated nutmeg,
a pinch of cayenne, and, if liked, a piece of garlic
the size of a pea. Simmer these ingi-edients
very gently for about half an hour. Pour off
the butter, and in its place put a spoonful or
two of white sauce, or, failing this, of broth
thickened with flour. Simmer a few minutes
longer, add the yolks of throe eggs beaten up
with a quarter of a pint of millc or cream, and
stir the sauce till it thickens, but on no account
allow it to boil. Add a dessert-spoonful of
lemon-juice, put the trotters on a dish, pour
the sauce over, and ser\'e. Time to make the
sauce, one hour. Sufficient for three or four
persons.
Shell Fish, Buisson or Thicket of
(a pretty supper dish). — Four lobsters, a pint
of crayfish, and a pint of prawns are needed
for this dish. Take a stale loaf of bread, trim
away the crust, and cut the crumb to a square
block. Hang a lobster on each side of this,
with the tail resting on the top of the block
and the head in the dish ; cover the empty
spaces with parsley, and lay crayfish and
prawns upon the parsley. Put prawns and
parsley round the buisson, and fasten three or
four crayfish on the top of it with silver
skewers.
Shell-Fish, Edible.— Th* chief of these
is the oyster — full particulars regarding which
will be found under the heading Oyster. It may
be observed here that oysters are more diges-
tible uncooked than cooked, and more palatable
with lemon- juice than vinegar. Both humanity
and good taste dictate that they should be eaten
as quickly as possible after they are opened.
Page 1781 · 3 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
Sheep's Trotters, Stuffed. — Take some sheep's trotters, as in the recipe Sheep's Trotters, a la Poulette, and stew them in the same manner, but do not let them be overdone, as they are to bo stuffed with a forcemeat, which could not be done in the latter case. Introduce forcemeat for quenelles in the room of the bones. AVhen the trotters are well stuffed, put them between layers of bacon, and moisten them with a poele. Stew them for half an hour only, on account of the forcemeat. Drain them, and cover with a sauce well seasoned, either white or brown, according to taste. As they are to be served whola, when you bone them, mind you do not injure the skin, for they would not hold the forcemeat that you must put in. Observe that this dish is excellent, as well for the taste as for health. It is particularly good for weak stomachs. The sheep's trotters are very good likewise, when they have been done as above, fried in the following way : — When they are cold, add some of the sauce to them all round ; then dip them in crumbs of bread, and in an omelet and crumbs again; fry them of a good colour, and serve under tomato sauce. —
me.
Sheep's Trotters with Cucumber.—
Take two "gang" of sheep's trotters, and boil them till tender. Let them get cold, and divide each one into three pieces. BoU them again to make them hot. Take the skin off one large or two small cucumbers. Cut it into dice, and put it into a basin with a table-spoonful of salt and two table-spoonfuls of vinegar. Let it lie for an hour, drain it, and put it into a saucepan with two ounces of fresh butter, a tea-spoonful of powdered sugar, a bunch of parsley, two or three young onions, a pinch of grated nutmeg, a pinch of cayenne, and, if liked, a piece of garlic the size of a pea. Simmer these ingredients very gently for about half an hour. Pour off the butter, and in its place put a spoonful or two of white sauce, or, failing this, of broth thickened with flour. Simmer a few minutes longer, add the yolks of three eggs beaten up with a quarter of a pint of millc or cream, and stir the sauce till it thickens, but on no account allow it to boil. Add a dessert-spoonful of lemon-juice, put the trotters on a dish, pour the sauce over, and serve. Time to make the sauce, one hour. Sufficient for three or four persons.
Shell Fish, Buisson or Thicket of
(a pretty supper dish). — Four lobsters, a pint of crayfish, and a pint of prawns are needed for this dish. Take a stale loaf of bread, trim away the crust, and cut the crumb to a square block. Hang a lobster on each side of this, with the tail resting on the top of the block and the head in the dish ; cover the empty spaces with parsley, and lay crayfish and prawns upon the parsley. Put prawns and parsley round the buisson, and fasten three or four crayfish on the top of it with silver skewers.
Shell-Fish, Edible.— Th* chief of these is the oyster — full particulars regarding which will be found under the heading Oyster. It may be observed here that oysters are more digestible uncooked than cooked, and more palatable with lemon- juice than vinegar. Both humanity and good taste dictate that they should be eaten as quickly as possible after they are opened.
Records on this page
Sheep's Trotters, Simple way of ServingSheep's Trotters, StuffedSheep's Trotters with Cucumber