Baked Pig's Feet

Ingredients

• a tablespoonful of salt
• as much good cider-vinegar as you have broth
• a few slices of onion
• the water they were boiled in

Method

1. 1

   Singed and cleaned pig's feet are boiled in salted water until the meat drops from the bones.

2. 2

   Layer the meat in a jar with pepper, salt, and onion.

3. 3

   Strain the broth, mix with cider-vinegar, and pour over the feet.

4. 4

   Cool and store.

5. 5

   When ready to serve, bake in a dripping-pan with flour until brown.

As published

This recipe was extracted from The economical cook book (1905) by Sara T. Paul, page 27. The excerpt below is the record exactly as published.

the water they wen boiled in; stir in it two tabkspoonflfiil of mohusea, poor it ofw tte baana, and bake an boor in a hot o^en. If the water haa maeh graaae on it skim it oSf befixre adding the moliiwei • Pig's reet Boosed. The &et most be singed with homing paper, as yoo woold do a ehieken ; then serape them ekan, seald them, wash again in sold water, and pot them on the fire in a stew-pan or pot, ooyer them with eold water, add a tableepoonfol of salt, and boil them finr three or fimr boon, or longer, if neeesBaiy, ontil the meat drops from the bones. When they are done, there shoold be YOfj little water on them, as yoo most only keep enoo^ on them to prerent their sticking to the bottom of the TesBol and boming. When the feet are dime, take them oot with a per^ rated skimmer, lay them on a dish whilst yoo pick oot the bones. When this is done, haye ready a dean stone jar or pot, pot in a layer of the meat, season with plenty of pepper and salt and a few slices of onion

Cook this with the app: pantry check, scaling, and the assistant.