Jellied Meat

Ingredients

• get 4 pig's feet
• Take a good sized shank of beef
• season with pepper and salt

Method

1. 1

   Soak and boil pig's feet until done, lift out and cool.

2. 2

   Pour liquor into jar, remove grease when cold.

3. 3

   Boil shank until meat falls off, mix with jelly from feet, season, pour into molds and cool.

Nutrition per serving

As published

This recipe was extracted from Superior cook book (1905) by Grace Church (Ishpeming, Mich.), page 15. The excerpt below is the record exactly as published.

Jellied Meat. (let 4 p'-'X^ feet with Ic'^'s to iirst joint. Soak and sci-a|ie until thoroughly cleansed. Put in a pot of water without salt, and hoil until done, when the bones will fall out. l.jift the uhmI carefnliy fi-om the liquor and set away to cool. Pour the liquor into a ja.i' and wdieii cold renu)ve the gi'ease. Take a good sized shank ot bind', sawed and cut so as to go into a kettle. Boi; in nnsalted water until the meat falls into ])Jeces. Iiemoxc it fi'om the liquor. Xext day cut the meat ot pig's feet and beef into small hits, not mince-meat, put ihe jelly left of the feet into a kettle, add all the meat, mixing togethei' and heat to the boiling ])oint. 'Jdien season with i)e])per and salt. It desired a little of the beef licpior may l)e added, l)ut the latter can always he used for sou]) stock. Pour the conteiits of the ])ot into molds and when cold tuiii out. Cut in thin slices. AxNiE J\I. Bamford. Pressed Pig's Feet. l)oil the hocks and feet in a jiot till the meat tails from the hone, season with ])epper and sal

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