Sheep's trotter: Difference between revisions
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<ref name="Cassell 1883">{{cite book | last=Cassell | first=ltd | title=Cassell's dictionary of cookery | series=Cassell's dictionary of cookery | year=1883 | url=http://books.google.com/books?id=FykBAAAAQAAJ&pg=PA862 | page=862}}</ref> |
<ref name="Cassell 1883">{{cite book | last=Cassell | first=ltd | title=Cassell's dictionary of cookery | series=Cassell's dictionary of cookery | year=1883 | url=http://books.google.com/books?id=FykBAAAAQAAJ&pg=PA862 | page=862}}</ref> |
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<ref name="Mayhew 2009">{{cite book | last=Mayhew | first=H. | title=London Labour and the London Poor | publisher=Lightning Source Incorporated | series=Cosimo classics | year=2009 | isbn=978-1-60520-733-9 | url=http://books.google.com/books?id=cDYUb-tzToUC&pg=PA171 | |
<ref name="Mayhew 2009">{{cite book | last=Mayhew | first=H. | title=London Labour and the London Poor | publisher=Lightning Source Incorporated | series=Cosimo classics | year=2009 | isbn=978-1-60520-733-9 | url=http://books.google.com/books?id=cDYUb-tzToUC&pg=PA171 | pages=171–173}}</ref> |
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Revision as of 06:07, 9 September 2016
Sheep's trotters are the feet of sheep.[1][2] They may be cooked by being boiled,[1][2] and are used in various dishes.
See also
References
- ^ a b Cassell, ltd (1883). Cassell's dictionary of cookery. Cassell's dictionary of cookery. p. 862.
- ^ a b Mayhew, H. (2009). London Labour and the London Poor. Cosimo classics. Lightning Source Incorporated. pp. 171–173. ISBN 978-1-60520-733-9.