Pig's Feet and Ears, Fricasseed

Ingredients

• a pint of milk
• half a pint of veal stock
• a little salt
• a little cayenne
• a blade of mace
• a strip of lemon-rind
• a sliced onion
• a piece of butter, the size of a walnut
• three tablespoonfuls of cream

Method

1. 1

   Cleanse and wash the pig's feet and ears, cut them into neat pieces, and boil in milk until tender.

2. 2

   Drain and dry, then simmer in veal stock with salt, cayenne, mace, lemon-rind, and onion for 15 minutes.

3. 3

   Add butter rolled in flour and cream, stirring until smooth.

4. 4

   Serve hot with sauce poured around it, garnished with sliced lemon.

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 Feet and Ears, Fricasseed.— Take the feet and cars of a pig, which, if not fresh, have been pickled with salt without any %anegar. Cleanse and wash them, then cut them into neat pieces, half an inch wide, and boil them in a pint of milk until they are quite tender. Drain and dry them well, and put them into a stewpan, with half a pint of veal stock, a little salt and cayenne, a blade of mace, a strip of lemon-rind, and a sliced onion. Simmer for a quarter of an hour, then add a piece of bfiCter, the size of a walnut, rolled thickly in flour, and three table-spoonfuls of crea

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