Pig's Feet and Ears Fried in Batter

Ingredients

• a quart of water
• an onion
• a carrot
• a bunch of savoury herbs
• a stick of celery
• a little salt
• a little pepper
• five ounces of flour
• a pinch of salt
• a gill of water
• the yolks of two eggs
• two tablespoonfuls of oil
• the whisked whites of the eggs

Method

1. 1

   Clean and salt the pig's feet and ears for 4-5 days.

2. 2

   Boil gently in water with onion, carrot, herbs, celery, and seasoning.

3. 3

   Drain, cut, and press until cold.

4. 4

   Make batter with flour, salt, water, egg yolks, and oil.

5. 5

   Add whisked egg whites before use.

6. 6

   Dip feet and ears in batter and fry until browned.

7. 7

   Serve hot, optionally with gravy.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

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 Fried in Batter, • — Wash and cleanse the feet and ears of a fully- grown pig, and let them lie in salt for four or PIG ( 555 ) PIG five days. The day before they are to be served, boil them gently in a quart of water, with an onion, a carrot, a bunch of savoury herbs, a stick of celerj', and a little pepper and salt. When they are done enough, take them up, drain them, cut the feet in two, lengthways, draw out the large bone, and press them, with the ears, between two dishes, until they are stiff and cold. Two hours before they are wanted, make a batter, by mixing five ounces of flour and a pinch of salt smoothly with a gill of water. Beat the yolks of two eggs to a paste, with two table- spoonfuls of oil; stir this into the flour, and put the mixture aside. Twenty minutes before it is to be used, add the whisked whites of the eggs, and a little more water if the batter is too thick. Beat it well ; dip into it the pig's feet and ears, and fry in hot fat until they are equally and lightly browned. Drain them, and serve on a hot napkin. If liked, a gravy, made of two or three table- spoonfuls of the liquid in which they were boiled, mixed with a little vinegar, may be sent to table with them. Time, three hours to boil the feet and ears ; twenty minutes to fry them. Sufficient for five or six persons. Pig's Feet and Ears in Jelly.— Cleanse and scrape the feet and ears, and let them soak in cold water for two or three hours. Put them into a stewpan, with as much water as will barely cover them, and simmer gently until they are quite tender. Take them up, and di-aw out all the bones. Put the meat back into the liquid, with six sage -leaves, chopped small, a table-spoonful of finely-shred parsley, and a seasoning of salt, caj'enne, and powdered mace, and sinimer again until the flavour is drawn out of the herbs and the liquid ia reduced to a jelly. Pour the whole into a shape, and serve cold. Time, three hours to boil the feet and ears by themselves ; one hour with the herbs. •Sufficient for a breakfast or luncheon dish. Pig's Feet, Boiled (au Naturel).— Scald and scrape the feet of a fully-grown porker, and carefully remove the covering of the toes. Split them in halves, lengthways, and bind them securely with tape in their original position. Put them into a stewpan, with a quart of stock or water, a bunch of parsley, a sprig of thjTne, a bay-leaf, two onions, two carrots, a stick of celery, and a little salt

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