Hog's Ears, Hot. — Parboil two pairs of
pigs' ears. Raise the skin of the upper side,
and fill them with, a forcemeat made by mincing
and mixing thoroughly a quarter of a pound of
suet, six ounces of bread-crumbs, a pounded an-
chovy, two tea-spoonfuls of choiDped parsley, one
tabie-spoonf ul of sage, and a little pepper and salt.
Bind these ingredients together with the yolks
of two eggs. When stuffed, skewer the ears to
prevent the forcemeat escaping, and fry them in
a little hot butter until brightly browned, then
drain them and j^ut them into a stewpan, with
haU' a pint of good gravy, one table-spoonful of
mixed mustard, one ounce of butter rolledvin
flour, one onion, and a little pepper and salt.
Cover the stewpan closely, and simmer gently
HOG
( 317 )
HON
for half an hour, shaking the pan frequently,
to keep the contents from sticking. A few
minutes before the meat is done enough, add a
glass of sheiTy. Put the cars in a hot dish,
strain the gi'avy over them, and serve very hot.
Prol)able cost, 8d. Sufficient for four persons.
Hog's Lard, To Make.— Strip the skin
from the flear, le<if, or inner fat of the pig,
cut it into small jjieces, put it into an earthen
jar, which must be covered and placed in a
sauc<'pan of boiling water, and let it remain
until melted. Pour it off, and keep it either in
small jars, closelj'^ covered, or small bladders —
the smaller the better, unless it is intended to
use the lard quickly. After it is exposed to
the ail- it is liable to spoil. Probable cost, lOd.
per pound.
Hog, or Black Puddings.— Throw a
little salt into the blood as soon as it is drawn,
stir it well, and, when cold, strain. Mix with it
a third of its measure in milk, or good stock,
and stir into it two-thirds of tinely-shred beef
suet to one-third of dried oatmeal, until it is a stiff
batter. Add pepper, salt, and finely-chopped
onions, and, if liked, a little parsley, marjoram,
or winter savoury. Cleanse the skins thoroughly.
Cut them into equal lengths, and fill them with
the mixture. Sew them securely. Put them
into boiling water, and boil them gently, prick-
ing them as they swell with a large darning-
needle, to let out the air. Hang them in a dry
place until wanted. Time, one hour to boil.
Holly-leaves, To Frost, for Gar-
nishing.— Take some holly-leaves, cleanse
them thoroughly, lay them on a large dish
some little distance from the fire, and let them
remain there until perfectly dry. Dip them
into butter, melted until it will run, strew white
powdered sugar over them, and dry them
l)cfore the fire. Keep in a dry place until
wanted for use. Time ten minutes to dry.
Holmby Cup. — Dissolve two ounces of
pounded louf sugar in a pint of claret. Add a
wine-glassful of brandy, a bottle of soda-water,
and two table-spoonfuls of crushed ice. ✪ Holstein Sauce for Fish
Page 723 · 3 recipe records on this page
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
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Hog's Ears, Hot. — Parboil two pairs of
pigs' ears. Raise the skin of the upper side,
and fill them with, a forcemeat made by mincing
and mixing thoroughly a quarter of a pound of
suet, six ounces of bread-crumbs, a pounded an-
chovy, two tea-spoonfuls of choiDped parsley, one
tabie-spoonf ul of sage, and a little pepper and salt.
Bind these ingredients together with the yolks
of two eggs. When stuffed, skewer the ears to
prevent the forcemeat escaping, and fry them in
a little hot butter until brightly browned, then
drain them and j^ut them into a stewpan, with
haU' a pint of good gravy, one table-spoonful of
mixed mustard, one ounce of butter rolledvin
flour, one onion, and a little pepper and salt.
Cover the stewpan closely, and simmer gently
HOG
( 317 )
HON
for half an hour, shaking the pan frequently,
to keep the contents from sticking. A few
minutes before the meat is done enough, add a
glass of sheiTy. Put the cars in a hot dish,
strain the gi'avy over them, and serve very hot.
Prol)able cost, 8d. Sufficient for four persons.
Hog's Lard, To Make.— Strip the skin
from the flear, le<if, or inner fat of the pig,
cut it into small jjieces, put it into an earthen
jar, which must be covered and placed in a
sauc<'pan of boiling water, and let it remain
until melted. Pour it off, and keep it either in
small jars, closelj'^ covered, or small bladders —
the smaller the better, unless it is intended to
use the lard quickly. After it is exposed to
the ail- it is liable to spoil. Probable cost, lOd.
per pound.
Hog, or Black Puddings.— Throw a
little salt into the blood as soon as it is drawn,
stir it well, and, when cold, strain. Mix with it
a third of its measure in milk, or good stock,
and stir into it two-thirds of tinely-shred beef
suet to one-third of dried oatmeal, until it is a stiff
batter. Add pepper, salt, and finely-chopped
onions, and, if liked, a little parsley, marjoram,
or winter savoury. Cleanse the skins thoroughly.
Cut them into equal lengths, and fill them with
the mixture. Sew them securely. Put them
into boiling water, and boil them gently, prick-
ing them as they swell with a large darning-
needle, to let out the air. Hang them in a dry
place until wanted. Time, one hour to boil.
Holly-leaves, To Frost, for Gar-
nishing.— Take some holly-leaves, cleanse
them thoroughly, lay them on a large dish
some little distance from the fire, and let them
remain there until perfectly dry. Dip them
into butter, melted until it will run, strew white
powdered sugar over them, and dry them
l)cfore the fire. Keep in a dry place until
wanted for use. Time ten minutes to dry.
Holmby Cup. — Dissolve two ounces of
pounded louf sugar in a pint of claret. Add a
wine-glassful of brandy, a bottle of soda-water,
and two table-spoonfuls of crushed ice.