Hog's Ears, Hot

Ingredients

• two pairs of pigs' ears
• a quarter of a pound of suet
• six ounces of bread-crumbs
• a pounded anchovy
• two tea-spoonfuls of chopped parsley
• one table-spoonful of sage
• the yolks of two eggs
• half a pint of good gravy
• one table-spoonful of mixed mustard
• one ounce of butter
• one onion

Method

1. 1

   Parboil ears, fill with forcemeat made from suet, bread-crumbs, anchovy, parsley, sage, pepper, and salt, bound with egg yolks.

2. 2

   Skewer and fry until browned, then simmer in gravy with mustard, butter, onion, and seasoning.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 723. The excerpt below is the record exactly as published.

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

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