Jelly of Pigs' Feet and Ears

Ingredients

• 1 teaspoon sage
• 3 sprigs parsley or of dried herbs
• yi teaspoon ground mace

Method

1. 1

   Cut up both feet and ears, simmer in water to barely cover, with 1 teaspoon sage, 3 sprigs parsley or of dried herbs, peppercorns, and 1 teaspoon ground mace, salting while cooking.

2. 2

   Take out bones of feet when done, arrange meat in a mold, strain liquid through very fine sieve, pour over meat, cool and chill.

Nutrition per serving

As published

This recipe was extracted from Most for your money cookbook (1938) by Cora Lovisa Brackett Brown, Cora Brown, page 48. The excerpt below is the record exactly as published.

JELLY OF PIGS' FEET AND EARS Cut up both feet and ears, simmer in water to barely cover, with I teaspoon sage, 3 sprigs parsley or of dried herbs, peppercorns, and yi teaspoon ground mace, salting while cooking. Take out bones of feet when done, arrange meat in a mold, strain liquid through very fine sieve, pour over meat, cool and chill. PIGS' EARS Cut in two, each half being as big as your hand and as white as snow. Grill in a slightly greased frying pan; they will be done in no time. Season and eat with spinach, sauerkraut or cabbage. They may be cooked like pigs' feet, too, or cooked with the feet, slicing the ears when done; and like pigs' feet they may then be either pickled or served hot with their gravy; or they may be allowed to cool, and then egged, crumbed and fried. RIGHT DOWN TO THE SQUEAL 9 1 SMOTHERED PIGS' TAILS Slowly brown 1^4 pounds of tails in a little fat, with a chopped onion; season with pepper and }i teaspoon sage

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