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Trotters, Sheep's, Marinaded

Marinated sheep's trotters are boiled, sliced, marinated, battered, and fried.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Vinegar and pepper are a kitchen classic. They rank in the top 14% of all ingredient pairs, and cooks put them together in 27,814 recipes. Both carry 4'-methylacetophenone, which smells bitter almond. The science ↓

Trotters, Sheep's, Marinaded

Ingredients

Directions

Boil and press

  1. Boil the trotters until tender, about 3.5 hours.

  2. Press the trotters between two dishes until cold.

Marinate and drain

  1. Cut the trotters into neat slices.

  2. Prepare a mixture of vinegar, oil, pepper, and salt for the marination.

  3. Let the slices marinate for 1 hour.

  4. Place the slices on a sieve and drain for 20 minutes.

Fry

  1. Dip each piece in batter and fry until golden brown, a few minutes.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Vinegar + peppertop 14% of all pairs
    Smell alikemoderate
    Cooked together27,814 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Sheep's trotters
Provide the main body of the dish, becoming tender and gelatinous when boiled.
Vinegar
Adds acidity to the marinade, sharpening the flavour of the meat.
Batter
Forms a crisp golden coating that protects the slices during frying.

The step that matters

Pressing the trotters until cold. Pressing while the meat is cooling packs it into a firm shape so the slices hold together when cut and fried. Pressing it warm would leave it crumbly.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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