Pawaru-Grahmata

№ 44II. nodaļa

Jēru kājas, kurus mēdz aukstus ēst

Soused lamb's trotters in jelly, served cold

  • Serves 4–6 as a starter
  • about 3½ hours, plus overnight setting
  • Melnraksts · vēl nav izmēģināts

1796Jehru-kahjas, kurrus mehds aukstus ehst.

Modernizētslpp. 88–89 · PDF 102–103
4 porcijas

The book gives 3 or 4 cloves and 2 spoonfuls (about 30 ml) of the cooking liquid, with vinegar "to cover"; the other amounts below are ours.

Method

7 soļi
  1. Put the trotters in a pot with the butter, pepper, ginger and salt and water to cover. Bring to the boil, skim and simmer gently for 2½–3 hours, until very soft.
  2. Lift them out. While warm, split each one lengthwise and take out the bones that come away easily, as the book says. For neater slices, take out all the bones.
  3. If using carrot or beetroot, arrange the shapes on the bottom of a 1 l bowl or terrine.
  4. Pack the trotters tightly into the bowl with strips of lemon zest between them.
  5. Boil the vinegar and cooking liquid with the cloves, bay, thyme and onion for 5 minutes. Strain it and pour it over the trotters to cover.
  6. Cover at once with a plate that fits inside the bowl and press down lightly. Let it cool, then refrigerate overnight. Cool it to fridge temperature within 2 hours.
  7. To serve, dip the bowl briefly in hot water and turn it out onto a plate. Slice. It keeps 3–4 days in the fridge.

Notes

What the book says vs. what we added

the book boils dehaired lamb's feet soft in water with butter, pepper, ginger and salt, splits them and takes out the loose bones, packs them tightly in a deep bowl with lemon peel, then boils vinegar to cover with 2 spoonfuls of the cooking liquid, 3 or 4 cloves, bay leaves, thyme and a scored onion, strains it over the feet, covers them with a plate until cold and turns them out onto a dish. For a prettier dish, carved boiled carrots or beetroot go on the bottom first. The amounts, times and the larger share of stock are ours.

The jelly

with almost nothing but vinegar, the book's dish holds together mainly because the feet are packed tightly and set with their own gelatine as they cool. Half vinegar and half cooking liquid sets more reliably and is less sour.

Calf's feet

the book says calf's feet can be done the same way, but cut into small pieces with all the bones removed.

Sourcing

lamb's trotters are cheap at halal and Middle Eastern butchers, often already scalded and cleaned.

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