Trotters are the feet, usually of pigs, but occasionally of sheep. They are plain boiled and often served hot with spiced vinegar.
Image: Francis Storr
Original Receipt from 'A Plain Cookery Book for the Working Classes' by Charles Elme Francatelli (Francatelli 1852)
No. 70. STEWED SHEEP'S TROTTERS.
Sheep's trotters are sold ready cleaned and very cheap at all tripe shops. When about to cook them, by way of a treat, for supper, or otherwise, let them be put on in two quarts of water and milk, seasoned with peppercorns, salt, a good sprig of thyme, and a wine-glassful of vinegar, and set them to boil very gently on the fire for three hours, at least. When the trotters are done quite tender, skim off all the grease, and boil down the liquor to a pint; then add two ounces of flour, mixed with a gill of milk, some chopped parsley, and one ounce of butter; stir all together while boiling on the fire for ten minutes, and pour out into the dish.
Bolton Market, 2013
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