Forced Pig's Ears

Ingredients

• 2 pairs of pig's ears
• a quarter of a pound of chopped suet
• bread crumbs
• pepper
• a little salt
• the yolks of 2 eggs
• a glass of sherry
• 3 teaspoonfuls of made mustard
• a small onion
• some paprika

Method

1. 1

   Parboil the pig's ears.

2. 2

   Make a force-meat of anchovy, sage, parsley, suet, bread crumbs, pepper, and salt mixed with the yolks of eggs.

3. 3

   Stuff the ears with the force-meat.

4. 4

   Fry in butter and drain.

5. 5

   Make a gravy with sherry, mustard, butter, onion, pepper, and paprika.

6. 6

   Stew the ears in the gravy for half an hour, strain the gravy, reduce to a jelly, and pour over the ears.

7. 7

   Garnish with parsley.

Nutrition per serving

As published

This recipe was extracted from Cold dishes for hot weather (1896) by Ysaguirre., page 7. The excerpt below is the record exactly as published.

FORCED pig's EARS Parboil 2 pairs of pig's ears; make a force- meat of an anchovy, sage, parsley, a quarter of a pound of chopped suet, bread crumbs, pepper, and a little salt ; mix with the yolks of 2 eggs. Eaise the skin of the upper part of the ears and stuff them with the force- meat. Fry the ears in butter, and drain them ; make a rich gravy as follows : a glass of sherry, 3 teaspoonf uls of made mustard, a little butter, a small onion, a little pepper, and some paprika

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