Sheep’s Trotters
In the Victorian era, no bit of meat was left behind. Sheep trotters were among the cheapest cuts of meat for the working class. They would purchase the sheep’s feet and boil them in the same manner as a calf’s head.
Sheep’s Trotters
They weren’t very substantial, but at least they had some kind of meat. In the less affluent areas, street vendors also offered sheep’s feet for sale fried.
Heron Pudding
This next dish was challenging to prepare if you were a chef in Victorian times. You had to be careful not to break the bird’s bones in order to ensure that your heron pudding tasted perfect. If you did, you would have to start over.
Heron Pudding
These birds’ bones contain a fluid that tastes like fish. The flavor would therefore penetrate the entire dish once it was broken. Delicious fish pudding!