| 词条 | Sheep's trotters |
| 释义 |
Sheep's trotters, also referred to as lamb's trotters,[1] are the feet of sheep.[3] They may be cooked by being boiled, broiled or fried,[3][6] and are used in various dishes.[8] Sheep's trotters may also be parboiled and then finished by an additional cooking method, such as stewing.[9] They can be served with sauces such as white sauce and brown sauce.[6][9] Powsowdie is a Scottish sheep's heid (head) broth or soup that sometimes includes sheep's trotters as an ingredient.[12] Sheep's trotters are used in the preparation of lamb's trotters soup, which can also include leg meat.[13] Harqma is soup that is common in the Maghreb area of Northern Africa, and is sometimes prepared using lamb's trotter's.[1][13] They are also slow-cooked to make paya, which is popular in Pakistani cuisine. See also{{portal|Food}}{{div col|colwidth=30em}}
References1. ^1 2 {{cite book | last=Mayhew | first=H. | title=London Labour and the London Poor | publisher=Lightning Source Incorporated | series=Cosimo classics | year=2009 | isbn=978-1-60520-733-9 | url=https://books.google.com/books?id=cDYUb-tzToUC&pg=PA171 | pages=171–173}} [1][2][3][4][5][6][7]2. ^1 {{cite book | last=Escoffier | first=A. | title=The Escoffier Cook Book: A Guide to the Fine Art of Cookery | publisher=Crown | series=International Cookbook Series | year=1941 | isbn=978-0-517-50662-2 | url=https://books.google.com/books?id=OO7NVyLhiSYC&pg=PA451 | pages=451– .}} {{paywall}} 3. ^1 2 {{cite book | last=Ude | first=L.E. | title=The French Cook | publisher=J. Ebers | year=1822 | url=https://books.google.com/books?id=qYMEAAAAYAAJ&pg=PA122 | | page=122}} 4. ^1 2 {{cite book | last=Steel | first=F.A. | last2=Gardiner | first2=G. | last3=Johnston | first3=A. | title=The Complete Indian Housekeeper and Cook | publisher=OUP Oxford | series=Oxford World's Classics | year=2011 | isbn=978-0-19-960576-7 | url=https://books.google.com/books?id=H3EVDAAAQBAJ&pg=PA254 | accessdate=September 9, 2016 | page=254}} 5. ^1 {{cite book | last=Davidson | first=A. | last2=Jaine | first2=T. | title=The Oxford Companion to Food | publisher=OUP Oxford | series=Oxford Companions | year=2014 | isbn=978-0-19-104072-6 | url=https://books.google.com/books?id=bIIeBQAAQBAJ&pg=PA301 | page=301}} 6. ^1 2 {{cite book | last=Wright | first=C.A. | title=The Best Soups in the World | publisher=Houghton Mifflin Harcourt | year=2011 | isbn=978-0-544-17779-6 | url=https://books.google.com/books?id=G9lxnIrrQ9IC&pg=PT67 | pages=67–68}} 7. ^1 2 {{cite book | last=Wright | first=C. | title=The Best Stews in the World | publisher=Harvard Common Press | year=2012 | isbn=978-1-55832-747-4 | url=https://books.google.com/books?id=77CvEgNk4xoC&pg=PA116 | page=116}} }} Further reading
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