Sheep's trotter
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] Powsowdie is a Scottish sheep's heid (head) broth or soup that sometimes includes sheep's trotter's as an ingredient.[6] Sheep's trotters are used in the preparation of lamb's trotters soup, which can also include leg meat.[7] Harqma is a lamb's trotter's soup that is common in the Maghreb area of Northern Africa.[7]
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.
- ^ 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.