Cassell's dictionary of cookery

five days. The day before they are to be served, boil them gently in a quart of water, with an onion, a carrot, a bunch of savoury herbs, a stick of celery, and a little pepper and salt. When they are done enough, take them up, drain them, cut the feet in two, lengthways, draw out the large bone, and press them, with the ears, between two dishes, until they are stiff and cold. Two hours before they are wanted, make a batter, by mixing five ounces of flour and a pinch of salt smoothly with a gill of water. Beat the yolks of two eggs to a paste, with two table- spoonfuls of oil; stir this into the flour, and put the mixture aside. Twenty minutes before it is to be used, add the whisked whites of the eggs, and a little more water if the batter is too thick. Beat it well ; dip into it the pig's feet and ears, and fry in hot fat until they are equally and lightly browned. Drain them, and serve on a hot napkin. If liked, a gravy, made of two or three tablespoonfuls of the liquid in which they were boiled, mixed with a little vinegar, may be sent to table with them. Time, three hours to boil the feet and ears ; twenty minutes to fry them. Sufficient for five or six persons. Pig's Feet and Ears in Jelly.— Cleanse and scrape the feet and ears, and let them soak in cold water for two or three hours. Put them into a stewpan, with as much water as will barely cover them, and simmer gently until they are quite tender. Take them up, and draw out all the bones. Put the meat back into the liquid, with six sage -leaves, chopped small, a table-spoonful of finely-shred parsley, and a seasoning of salt, caj'enne, and powdered mace, and sinimer again until the flavour is drawn out of the herbs and the liquid is reduced to a jelly. Pour the whole into a shape, and serve cold. Time, three hours to boil the feet and ears by themselves ; one hour with the herbs. •Sufficient for a breakfast or luncheon dish. Pig's Feet, Boiled (au Naturel).— Scald and scrape the feet of a fully-grown porker, and carefully remove the covering of the toes. Split them in halves, lengthways, and bind them securely with tape in their original position. Put them into a stewpan, with a quart of stock or water, a bunch of parsley, a sprig of thyme, a bay-leaf, two onions, two carrots, a stick of celery, and a little salt and cayenne. Let them simmer gently until they are tender. Drain them, and draw out the large bones. Put them back into the liquid, and let them remain in it imtil cold. After the feet have been boiled as above directed, they may be either served hot, with peas pudding and turnip-tops, eaten cold with vinegar, broiled, or fried. Time to simmer, three hours from the time the gravy reaches the boiling point. Sufficient for two persons. Pigs' Feet, Soup of.— Take two sets of pigs' feet and pigs' ears, cleanse them thoroughly, and put them into a stewpan, with three quarts of water, a little pepper and salt, a bunch of savoury herbs, a carrot, two onions, and half a head of celery. Remove the scum as it rises, and simmer the liquid gently for four hours. Pour it out, strain it, cut the meat into dice.