Sheep's trotter: Difference between revisions
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'''Sheep's trotters''' are the feet of [[sheep]].<ref name="Cassell 1883"/><ref name="Mayhew 2009"/> They may be cooked by being boiled, broiled or fried,<ref name="Cassell 1883"/><ref name="Mayhew 2009"/><ref name="Ude 1822"/> and are used in various dishes.<ref name="Cassell 1883"/><ref name="Escoffier 1941"/> Sheep's trotters may also be [[parboiling|parboiled]] and then finished by an additional cooking method, such as stewing.<ref name="Steel Gardiner Johnston 2011"/> They can be served with |
'''Sheep's trotters''' are the feet of [[sheep]].<ref name="Cassell 1883"/><ref name="Mayhew 2009"/> They may be cooked by being boiled, broiled or fried,<ref name="Cassell 1883"/><ref name="Mayhew 2009"/><ref name="Ude 1822"/> and are used in various dishes.<ref name="Cassell 1883"/><ref name="Escoffier 1941"/> Sheep's trotters may also be [[parboiling|parboiled]] and then finished by an additional cooking method, such as stewing.<ref name="Steel Gardiner Johnston 2011"/> They can be served with sauces such as white sauce and brown sauce.<ref name="Ude 1822"/><ref name="Steel Gardiner Johnston 2011"/> |
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==See also== |
==See also== |
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Revision as of 06:18, 9 September 2016
Sheep's trotters are the feet of sheep.[1][2] They may be cooked by being boiled, broiled or fried,[1][2][3] and are used in various dishes.[1][4] Sheep's trotters may also be parboiled and then finished by an additional cooking method, such as stewing.[5] They can be served with sauces such as white sauce and brown sauce.[3][5]
See also
References
- ^ a b c 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.
- ^ a b Ude, L.E. (1822). The French Cook. J. Ebers. p. 122.
{{cite book}}: Cite has empty unknown parameter:|1=(help) - ^ Escoffier, A. (1941). The Escoffier Cook Book: A Guide to the Fine Art of Cookery. International Cookbook Series. Crown. pp. 451– . ISBN 978-0-517-50662-2. (subscription required)
- ^ a b Steel, F.A.; Gardiner, G.; Johnston, A. (2011). The Complete Indian Housekeeper and Cook. Oxford World's Classics. OUP Oxford. p. 254. ISBN 978-0-19-960576-7. Retrieved September 9, 2016.