Original Receipt in 'The Country Housewife and Lady's Director' by Prof. R Bradley, 1728 (Bradley 1728)To make a Fricassee of Sheeps Trotters.
Clean them very well from the Hair; then wash them in Vinegar and Water; then take out the Bones, and boil them in Salt and Water with a little Lemon-Peel. When they are hot, give them either of the following Sauces. For a white Sauce, take the following: viz.
Take some Water, with some Salt, a few sweet Herbs, some whole Pepper, some Lemon-Peel and a bit of Horse-Radish, a Shallot, and a little White Wine. When it is strong enough relish'd, then strain it off, and take a little of it, and mix it with Butter to thicken it, or Cream would do better, about half a Pint: pour this over the Sheeps Trotters with a few Capers, and serve it up with Slices of Lemons.
A brown Fricassee of Sheeps Trotters.
Dress them as before, and when they are fit for Sauce, then take some Hogs Lard, and make it very hot in a Pan, then put in your Trotters, when they are well covered with Flour, and when they are done enough, pour over them a Sauce made of Gravey, some Claret and some Mushrooms thickned with burnt Butter. This will make a good brown Fricassee; and serve it up with a garnish of Lemon sliced, Barberries pickled, some raspings of Bread lifted, and toasted before the Fire.