Boiled Pigs’ Feet

Ingredients

• Pigs’ feet are usually sold already boiled
• 1 1/2 sliced onion
• 1/4 sliced carrot
• 4 teaspoon whole black peppers
• sprig of parsley
• bit of bay leaf
• 1/4 teaspoon salt

Method

1. 1

   Roll tightly in cheesecloth, put in pan with sliced onion, carrot, whole black peppers, parsley, bay leaf, and salt.

2. 2

   Cover with cold water, bring to boiling point, and simmer until done — 5 or 6 hours.

3. 3

   Store in broth until used.

As published

This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 136. The excerpt below is the record exactly as published.

BOILED PIGS’ FEET Pigs’ feet are usually sold already boiled but can be prepared at home. Roll tightly in cheesecloth, put in pan with 1% sliced onion, 4 sliced carrot, 4 teaspoon whole black peppers, sprig of parsley, bit of bay leaf, and 14 teaspoon salt.

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