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 Cooked trotters, floured and fried in hog’s lard. Served with gravy of claret, mushrooms and burned butter. Lemon, breadcrumb and berry garnish (Bradley 1728)  Original Receipt in ‘The Country Housewife and Lady’s Director‘ by Prof. R Bradley, 1728 (Bradley 1728)To make a Fricassee of Sheeps Trotters. Clean them very well from the Hair; then wash them in Vinegar and Water; then take out the Bones, and boil them in Salt and Water with a little Lemon-Peel. When they are hot, give them either of the following Sauces. For a white Sauce, take the following: viz. Take some Water, with some Salt, a few sweet Herbs, some whole Pepper, some Lemon-Peel and a bit of Horse-Radish, a Shallot, and a little White Wine. When it is strong enough relish’d, then strain it off, and take a little of it, and mix it with Butter to thicken it, or Cream would do better, about half a Pint: pour this over the Sheeps Trotters with a few Capers, and serve it up with Slices of Lemons. A brown Fricassee of Sheeps Trotters. Dress them as before, and when they are fit for Sauce, then take some Hogs Lard, and make it very hot in a Pan, then put in your Trotters, when they are well covered with Flour, and when they are done enough, pour over them a Sauce made of Gravey, some Claret and some Mushrooms thickned with burnt Butter. This will make a good brown Fricassee; and serve it up with a garnish of Lemon sliced, Barberries pickled, some raspings of Bread lifted, and toasted before the Fire.  |
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