Pig's Ears a la Vénitienne

Ingredients

• four pig's ears
• six small onions
• two ounces of butter
• a gill of Espagnole sauce
• half a pint of veal broth
• a little salt
• a dessert-spoonful of finely chopped parsley
• a few drops of vinegar
• a little mustard

Method

1. 1

   Singe and clean pig's ears, blanch in salt water, then boil in broth until cooked.

2. 2

   Fry onions in butter, add sauce and broth, then add ear strips, season, and toss.

3. 3

   Serve hot.

As published

This recipe was extracted from Practical household cookery (1891) by E. Duret, page 72. The excerpt below is the record exactly as published.

PIG'S EARS A LA VENITIENNE. Take four pig's ears, singe them well over a clear fiame^ and clean the insides properly with a cloth after having scraped them nicely, then blanch in boiling salt water for five minutes, drain, and put them in a stewpan with a quart of broth and boil them till cooked, then let them get cold in the liquor. Cut in halves six small onions, of which the two extremities, as well as the hearts in the centre, must be removed ; then cut these onions in half-circles and fry PRACTICAL HOUSEHOLD COOKERY. 171 them in a stewpan with two ounces of butter without browning; add a gill of Espagnole sauce, half a pint of veal broth or beef gravy, and simmer for about ten minutea Meantime cut the ears in small strips, and when the onions are nicely cooked skim off the fat, add the strips of ears to it, with a little salt, a dessert-spoonful of finely chopped parsley, a few drops of vinegar, and a little mustard

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