To Make Fritters of Sheep’s Feet

Mistress Agnes has been sharing receipts for various delicacies that she connects for Sir Francis and his guests from time to time. This one seemed too good not to pass on.

cookingTake your sheep’s feet, slit them and set them a stewing in a silver dish with a little strong broth and salt, with a stick of cinnamon, two or three cloves, and a piece of an orange pill. When they are stewed, take them from the liquor and lay them upon a pye-plate cooling. When they are cold, have some good fritter-batter made with sack, and dip them therein. Then have ready to fry them, some excellent clarified butter very hot in a pan, and fry them therein. When they are fryed wring in the juyce of three or four oranges, and toss them once or twice in a dish, and so serve them to the table.

From W. M’s The Compleat Cook

Swords and Spindles give presentations about the food and drink of the sixteenth and seventeenth centuries.

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