Pig's Feet

Ingredients

• Four pigs feet
• one and one-half pints of milk
• one teaspoonful of salt
• one-half teaspoonful of pepper
• one ounce of flour

Method

1. 1

   Clean and scrape the pig's feet, cut them across the knuckle.

2. 2

   Place in a saucepan, cover with cold water, and boil.

3. 3

   Drain, cover with boiling water, and boil slowly until tender.

4. 4

   Pour off water, cover with milk, and simmer for half an hour.

5. 5

   Mix flour with cold water, stir into milk, add salt and pepper, cook for five minutes, then serve the feet with sauce.

Nutrition per serving

As published

This recipe was extracted from The art of cooking (1880) by Matilda Lees Dods, page 94. The excerpt below is the record exactly as published.

Four pigs feet, one and one-half pints of milk, one teaspoonful of salt, one-half teaspoonf ul of pepper, one ounce of flour. When the feet are cleaned and scraped, cut them each across the knuckle deep enough, to let the water pene- trate to the joint. Place them in a large saucepan, cover them with cold water, and putting all over the fire, let the water boil up. When this occurs drain the first water off. Cover the feet with boiling water, and allow them to boil in this very slowly until the meat becomes tender. Poair the water off again, cover the feet with the milk, BOILED RICE, ^ij and let them simmer in this very slowly, for half an hour longer. Mix the flour in a bowl with a little cold water, and beat it smooth. Stir this into the milk in the saucepan, sprinkle in also the pepper and salt, and let all cook to- gether for five minutes, when the feet should be removed to a hot, deep platter, and served with the sauce poured over them. Note, — Pig's feet are also very delicious broiled, and are prepared by first boiling until tender, as directed above. When cool, they should be rubbed over with butter, placed in a broiler and broiled for ten minutes over a clear fire. Boiled Oatmeal. — One quart of cold water, eight tablespoonfuls of oatmeal, one-half dessert spoonful of salt. Put the water into a saucepan, sprinkle in the oat- meal, stirring constantly, and when all has been made smooth, place the saucepan over a quick fire, and stir its contents until boiling. When boiling, throw into the porridge the salt, and draw the saucepan to one side of the fire, let all simmer slowly for half an hour, stirring it occasionally meantime. Note.— Oatmeal should always be thrown into cold water when desired to boil, as cold water swells the grain of the meal better, and makes it less heating to the blood. Boiled Rice. — One-half pound of rice, three quarts of boiling water, one dessert spoonful of salt. Wash the rice thoroughly in cold water, and drain it in a strainer. Place it into a saucepan, pour over it the three quarts of boiling water, throw into it the salt, and allow 2 1 6 BREAkFA ST DISHES, all to boil rapidly for fifteen minutes. If at the end of this time a grain of the rice may be readily floured by rubbing it between the finger and thumb, it is sufficiently boiled, but if it be still hard, continue to boil until the rice comes to this state, keeping in mind that the quicker this cereal is boiled, the dryer it will remain and the more free from starchy matter. Pour the rice when done, from the saucepan into a sieve, shaking the sieve as the water drains off, to release any fugitive drops that may be held in the cereal, and when dry, serve at once heaped lightly in a hot vegetable dish. Notes. — When rice is desired to fry, it must be boiled slowly and without stirring in milk, and when boiled, cut into slices an inch thick, and fried in hot clarified fat or lard, until it becomes a delicate brown on both sides. Com meal mush, which is made by stirring sifted com meal into boiling water, until a batter as thick as can be stirred with a spoon is formed, is also delicious fried in this way, or in hot butter as the taste may decide. Casserole of Chicken. — Four ounces of cold breast of chicken, four ounces of butter, four ounces of bread crumbs, two eggs, one-half teacupful of milk, one teaspoonful of salt, one-half teaspoon ful of white pepper. Chop first the breast of chicken very finely and rub it through a wire sieve. Put the meat into a bowl, add to it the yolks of the eggs and the butter, and beat all together for ten minutes. Add the bread crumbs and the milk, season all with the pepper and salt. Whip the whites of eggs to a stiff froth and mix this lightly in. Pour the compound when thoroughly mixed, into a TRIPE WITH ONION SAUCE. 217 wdl greased pint and a half mould, cover the top of this with a piece of paper, and place the mould in a saucepan containing sufficient water to reach half way up the sides of the mould, and allow its contents to cook in this while the water boils for one hour. Turn the casserole when done out into a deep, hot dish and serve with egg sauce poured over and around it for which sauce see recipe on page '^(i'^. This dish may be garnished with red and green chiUise if desired. Boiled Tripe. — Eight pounds of tripe, one-half tablespoonsul of salt. Cover the tripe with cold water and let it stand in this over night. Removing it from the bath, place it in a saucepan, cover it with cold water, put the saucepan over a quick fire and when boiling, drain the water off and cover it with additional cold water. Continue to drain off and recover the tripe with suc- cessive quantities of cold water until the water at last boils up quite clear and ceases to give off a disagreeable odor. Draw the saucepan to one side of the fire and allow its contents to simmer very slowly for five hours keeping the pan covered that the water may not boil away. When done, add the salt and the tripe is ready to dress in any manner desired, or may be served simply as it is. Tripe "vvith Onion Sauce. — Two pounds of boiled tripe, three gills of milk, one-half teaspoonful of white-pepper, one Spanish onion. Cut the tripe into small irregular pieces. Put these into a saucepan, cover them with the milk and allow all to stew over a slow fire for half a^ hour. 2i8 BREAKFAST DISHES. Throw the onion into boiling water and boil it also for half an hour. Take the onion when done from the water, drain it thoroughly, and chop it very finely, When the tripe has cooked in the milk the appointed length of time, draw the saucepan aside from the fire and stir into it the chopped onion. - Season all with the pep- per and serve at once. Baked Tripe.-r-Two pounds of boiled tripe, four ounces of bread crumbs, two eggs, one-half pint of the liquor in which the tripe is boiled, one teaspoonful of salt, one-half teaspoonful of pepper

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