Bear's Paws

Ingredients

• Wash the bear's paws, wipe, salt, and put them into a basin
• cover them with cooked marinade, and let them macerate for two or three days
• Spread a stewpan with trimmings of bacon and ham
• moisten with a mixture of thin marinade and broth (half and half)
• Cover them with thin layers of bacon
• boil them for seven or eight hours on a slow fire
• sprinkle over cayenne pepper
• roll them in melted lard
• and breadcrumbs
• some piquant sauce flavoured with two tablespoonfuls of red-currant jelly

Method

1. 1

   Wash, salt, and marinate the bear's paws for 2-3 days.

2. 2

   Spread a stewpan with bacon and ham trimmings, place the paws, moisten with marinade and broth, cover with bacon, and boil for 7-8 hours.

3. 3

   Once tender, cool, drain, and cut into pieces.

4. 4

   Sprinkle with cayenne, roll in lard and breadcrumbs, and broil for 30 minutes.

5. 5

   Serve with piquant sauce.

As published

This recipe was extracted from The housewife's referee (1898) by Harriet Anne de Salis, University of Leeds Library, page 86. The excerpt below is the record exactly as published.

Bear's Paws. — Wash the bear's paws, wipe, salt, and put them into a basin ; cover them with cooked marinade, and let them macerate for two or three days. Spread a stewpan with trimmings of bacon and ham and sliced vegetables ; place the paws over them, and moisten with a mixture of thin marinade and broth (half and half). Cover them with thin layers of bacon, and boil them for seven or eight hours on a slow fire ; adding broth as the stock reduces. When the paws are tender, leave them till nearly cold. Drain, wipe, and divide each of them in four pieces lengthwise ; sprinkle over cayenne pepper ; roll them in melted lard and breadcrumbs, and broil them for half an hour over a slow fire ; then dish them up. Pour on the bottom of the dish some piquant sauce flavoured with two tablespoonfuls of red-currant jelly

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