Sheep’s Trotters

Name: Sheep’s Trotters
Cuisine: Northern Europe
Ingredients: yolks of 1 or 2 eggs; yolks of 1 or 2 eggs; pepper and salt; pepper and salt; some verjuice [or lemon juice or vinegar].; some verjuice [or lemon juice or vinegar].; some verjuice [or lemon juice or vinegar].; a little flour, milk; a little flour, milk; Ingredients: Sheep’s trotters; sweet herbs

Preparation info

Difficulty
Medium

Appears in

Good Things in England

By Florence White

Published 1932

About

A Bolton lady writes: ‘We eat sheep’s trotters boiled in Bolton, it is a sort of ritual. When the Football Wanderers bring home the Cup, they are received with sheep’s trotters decorated with white and blue ribbons.’

Ingredients

Recipe 1830

Ingredients: Sheep’s trotters
stock
sweet herbs
a little flour, milk

Europe
United Kingdom
Main course

Method

Wash the feet well, changing the water repeatedly.
Put into some cold stock with a bunch of sweet herbs.
Boil up until the bones can be easily taken out.
Lift out herbs and return the meat to the saucepan.
Thicken the stock with flour, mixed with milk.
Season with pepper and salt.
Stir in the yo