Sheep's Feet in White Sauce (a Recipe You Won't Want to Cook from a Book I Wrote About Half Of)
February 1st 2008 00:33
Mrs. Beeton's Magnum Opus
This recipe, which is swiped, er, adapted from Mrs. Beeton (who has been dead a very long time, thus unable to sue me...I hope), is actually the one and only recipe featured in a book I actually did write about half of called The Takeout Cookbook: How to Order, Eat, and Care for Food You Didn't Cook.
My Own Personal Contribution (In Part) to the World O'Literature
I didn't get author credit, though, neither do I get royalties, it was a flat-fee ghosting kind of job. But still, this is my magnum opus to date, so I'm way proud of it. I mean, somebody else already wrote "War and Peace" (not that I read it - I was a comparative literature major, but I specialized in early medieval literature, as these stories tended to be on the short side). Me, I write sidebars about what types of pizzas are ordered at halftime during the Super Bowl. (Pepperoni, mostly - big surprise there.) And, of course, yumsy recipes like the following which I just can't wait to try next time sheep feet are on sale at my Safeway (i.e. never because I don't live in Wyoming, I just make fun of it upon occasion because I have a good friend from there who is the son of a nun, which is actually even funnier than sheep jokes):
Sheep's Feet in White Sauce
* 12 sheep's feet (trotters)
* 1/4 lb. of beef or mutton suet
* 2 onions, sliced
* 1 carrot, sliced
* 2 bay leaves
* 2 sprigs thyme
* 1 oz. salt
* 1/4 oz. pepper
* 2 tbsp. plus 1 tsp. flour
* 2-1/2 quarts water
* 1/4 lb. butter
* 1 tsp. salt
* 3/4 tsp. pepper
* A little grated nutmeg
* Juice of 1 lemon
* 1 gill (1/2 c.) milk plus 5 tbsp. milk
* Yolks of 2 eggs
* Croutons or toast points
Clean the sheep's feet, or have the butcher clean them for you (should you even know a butcher who sells, much less cleans, sheep feet). Extract the long bone from the feet.
Put the suet into a saucepan with the onions and carrot, bay-leaves, thyme, salt, and pepper. Let simmer for 5 minutes. Add 2 tbsp. flour and the water, stir until the mixture boils, then put in the feet. Let the feet simmer for 3 hours, or until perfectly tender, then remove them from the pan and let them drain. When the water has drained away from them, return them to a saucepan with the milk and bring to a simmer but do not allow the milk to boil. Mix the butter, salt, 1 tsp. flour, pepper, nutmeg, and lemon juice. Stir this mixture into the pan with the sheep's feet and milk. Mix the egg yolks with 5 tbsp. milk, add to the other ingredients. Stir the mixture for a minute or two, but do not allow it to boil after the eggs are added. Serve the trotters and sauce warm, garnished with croutons or toast points.
Sheep Feet (and Other Parts)
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