Pig's Feet and Ears

Ingredients

• the feet
• the ears
• two ounces of fresh butter
• a tea-spoonful of flour
• two good-sized onions
• a tea-spoonful of mixed mustard

Method

1. 1

   Clean and soak the feet and ears, boil until tender.

2. 2

   Split feet, remove bones, and press until cold.

3. 3

   Cut ears into strips.

4. 4

   For serving, dissolve butter, mix with flour, and stew onions until tender.

5. 5

   Add ears and mustard, serve with broiled feet.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1183. The excerpt below is the record exactly as published.

Pig's Peet and Ears.— Clean and soak the feet and ears, and boil them in water until they are tender. Split the feet in halves, draw out the bones, and press them between two dishes until they are cold and stiff. Cut the ears into strips, half an inch wide, and set them also aside. "WTien they are to be served, dissolve two ounces of fresh butter, and mix smoothly with it a tea-spoonful of flour. Shce two good-sized onions, and stew them in the mixture until they are tender ; put in the ears, and when they are hot, stir in with them a tea-spoonful of mixed mustard

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