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'''Sheep's trotters''', also referred to as '''lamb's trotters''' |
'''Sheep's trotters''', also referred to as '''lamb's trotters''',<ref name="Wright 2012"/> 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"/> [[Powsowdie]] is a Scottish sheep's heid (head) broth or soup that sometimes includes sheep's trotter's as an ingredient.<ref name="Davidson Jaine 2014"/> Sheep's trotters are used in the preparation of lamb's trotters soup, which can also include leg meat.<ref name="Wright 2011"/> ''[[Harqma]]'' is soup that is common in the [[Maghreb]] area of Northern Africa, and is sometimes prepared using lamb's trotter's.<ref name="Wright 2011"/><ref name="Wright 2012"/> |
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==See also== |
==See also== |
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Revision as of 06:53, 9 September 2016
Sheep's trotters, also referred to as lamb's trotters,[1] are the feet of sheep.[2][3] They may be cooked by being boiled, broiled or fried,[2][3][4] and are used in various dishes.[2][5] Sheep's trotters may also be parboiled and then finished by an additional cooking method, such as stewing.[6] They can be served with sauces such as white sauce and brown sauce.[4][6] Powsowdie is a Scottish sheep's heid (head) broth or soup that sometimes includes sheep's trotter's as an ingredient.[7] Sheep's trotters are used in the preparation of lamb's trotters soup, which can also include leg meat.[8] Harqma is soup that is common in the Maghreb area of Northern Africa, and is sometimes prepared using lamb's trotter's.[8][1]
See also
References
- ^ a b Wright, C. (2012). The Best Stews in the World. Harvard Common Press. p. 116. ISBN 978-1-55832-747-4.
- ^ 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.
- ^ Davidson, A.; Jaine, T. (2014). The Oxford Companion to Food. Oxford Companions. OUP Oxford. p. 301. ISBN 978-0-19-104072-6.
- ^ a b Wright, C.A. (2011). The Best Soups in the World. Houghton Mifflin Harcourt. pp. 67–68. ISBN 978-0-544-17779-6.
Further reading
- Beard, J. (2009). James Beard's American Cookery. Little, Brown. p. 986. ISBN 978-0-316-06981-6.