Pig's Ears Stuffed and Stewed

Ingredients

• two or four ears
• an anchovy
• six ounces of grated bread-crumbs
• two ounces of minced veal
• four ounces of shred suet
• a tea-spoonful of shred parsley
• two or three sage-leaves
• salt
• cayenne
• the yolks of two eggs
• three-quarters of a pint of very rich brown gravy

Method

1. 1

   Bone and pound the anchovy to a paste.

2. 2

   Mix with bread-crumbs, veal, suet, parsley, sage, salt, and cayenne, binding with egg yolks.

3. 3

   Stuff the soaked ears and fry until browned.

4. 4

   Stew in gravy and serve.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1181. The excerpt below is the record exactly as published.

salt, an ounce of butter, and four well-beaten eggs. Stir the mixture over the fire until the eggs begin to set, then spread it upon the cheek, brush over with beaten egg, sprinkle bread raspings on it, put it in the oven a few minutes, and serve. Time, two hours or more to boil the cheek. Probable cost of cheek, 8d. per pound. Sufficient for eight or ten persons. Pig's Cheek, Pickled.— Split open a pig's head, take out the brains, cut out the snout, and chop off the upper bone, to make the cheeks a good shape. Rub the cheeks with salt, and let them lie for two or three days. Put a handful of common salt, half a pound of bay salt, half an ounce of saltpetre, four ounces of moist sugar, and a pennyworth of cochineal, PIG ( 554 ) PIG in a pint of strong ale for a quarter of an hour. Pour the Kquid, when cold, over the cheeks, and let them remain in it for a fortnight, turning and hasting every day; then hang them in smoke for a week, when they -vdR he ready for use. Prohahle cost of cheeks, 8d. per pound. Sufficient, one cheek for eight or ten persons. Pig's Cheek, Pickled (another way).— Wash a couple of pig's cheeks, strew a handful of salt over them, and leave them for twenty- four hours. Drain them, and dry them well with a soft cloth. Powder and mix the following ingredients : — A quarter of a pound of common salt, a quarter of a pound of moist sugar, one ounce of saltpetre, and haK an ounce of ground pepper. Dry this mixtui-e thoroughly before the fire, rub it well into the cheeks, and turn and rub them ever day for four weeks. They may either be boiled straight from the pickle or hung to dry in a cool place ; if they are boiled at once they require only to be well washed before being cooked ; if they are dried they must be soaked. 'WTien pig's cheeks are cured and di-ied Kke bacon they are called Bath Chaps. Probable cost, 8d. per pound. Sufficient for eight or nine persons. Pig's Cheeks, Potted.— Take a large pig's head, split it open, take out the brains, and cut off the ears. Let it soak in cold water j for twenty-four hours, then put the cheek, with j the tongue, into a saucepan, cover with cold j water, bring slowly to the boil, and let the I meat simmer gently imtil it is so tender that i the bones can be easily di-awn out. Draw off the skin, if possible in one piece, and while the meat is stUl hot mince it quickly, and i season rather highly with pepper, salt, and j grated nutmeg. Lay half the skin at the bottom of a pan or bowl, put in the mince, and cover with the remainder of the skin. Place a plate with a weight upon it, and leave it until it is quite cold. It ■will turn out in a shape, and should be cut, in thin slices, and eaten with vinegar and mustard. It may be kept in a pickle made of the liquid in which it was stewed boiled with a httle salt and %-inegar. Time to boil the cheeks, two hours and a half to three hours. Probable cost of pig's head, 6d. or 8d. per pound. Sufficient for a standing breakfast dish. Pig's Sars. — Pig's ears are generally dressed with the feet. They may, however, be stuffed and stewed as follows : — Bone an an- chovy, and pound it to a paste. Mix with it six ounces of grated bread-crumbs, two ounces of minced veal, four ounces of shred suet, a tea-spoonful of shred parsley, and two or three sage-leaves. Season this forcemeat ^^'ith salt and cayenne, and bind it together with the yolks of two eggs. Take two or fom- ears which have been already soaked for some hours and partially boiled. Eaise the skin of the upper side, and fiU them with the stuffing. Fry them in hot fat tm they are brightly brownea, drain them well, and stew them gently in three-quarters of a pint of very rich bro-rni gra

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