Cassell's dictionary of cookery

j Pig's Feet (a la Sainte Menehould). — Take i two large pig's feet which have been salted, or I not, as most convenient. Cleanse them perfectly, split them in halves, and bind them securely with tape to keep them in their proper position. Put them into a saucepan, with a quart of broth or water, and with them a little pepper — and salt, if required — a carrot, an onion, a bunch of parsley, a sprig of thyme, a bay-leaf, two cloves, and two or three outer sticks of celery. Let them simmer gently for three hours. Take them up, drain them, draw out the large bone, and press the feet between two dishes, until they are cold and stiff'. When wanted for use, dip them into clarified butter, cover thickly with highly-seasoned bread-crumbs, and broil over a clear fire until they are lightly browned all over. Turn them twice during the operation. Serve on a hot dish, with piquant sauce, or Robert sauce, or, if preferred, with a puree of green peas in the centre of the dish. Time to broil, ten minutes. Sufficient for three or four persons. Pig's Feet and Ears.— Clean and soak the feet and ears, and boil them in water until they are tender. Split the feet in halves, draw out the bones, and press them between two dishes until they are cold and stiff. Cut the ears into strips, half an inch wide, and set them also aside. When they are to be served, dissolve two ounces of fresh butter, and mix smoothly with it a tea-spoonful of flour. Slice two good-sized onions, and stew them in the mixture until they are tender ; put in the ears, and when they are hot, stir in with them a tea-spoonful of mixed mustard. Turn the whole upon a hot dish, and keep it in a warm, place. Dip the feet into clarified butter and seasoned bread-crumbs, and broil over a clear fire. Put them on the dish, with the ears, &;c., and serve as hot as possible. Time to boil, three hours ; to broil, ten minutes. Sufficient for four or five persons. Pig's Feet and Ears, Fricasseed.— Take the feet and cars of a pig, which, if not fresh, have been pickled with salt without any vinegar. Cleanse and wash them, then cut them into neat pieces, half an inch wide, and boil them in a pint of milk until they are quite tender. Drain and dry them well, and put them into a stewpan, with half a pint of veal stock, a little salt and cayenne, a blade of mace, a strip of lemon-rind, and a sliced onion. Simmer for a quarter of an hour, then add a piece of butter, the size of a walnut, rolled thickly in flour, and three table-spoonfuls of cream. Stir the liquid over a slow fire until it is smooth and thick, and serve the meat on a hot dish, with the sauce poured round it ; garnish with sliced lemon. Time, altogether, one hour and a half. Sufficient for four or five persons. Pig's Feet and Ears Fried in Batter, • — Wash and cleanse the feet and ears of a fullygrown pig, and let them lie in salt for four or PIG ( 555 ) PIG