Pig's Feet and Ears in Jelly

Ingredients

• the feet and ears
• six sage-leaves
• a table-spoonful of finely-shred parsley
• a seasoning of salt
• cayenne
• powdered mace

Method

1. 1

   Soak feet and ears in cold water for 2-3 hours.

2. 2

   Simmer in water until tender, then remove bones.

3. 3

   Return meat to liquid with herbs and seasonings, simmer until reduced to jelly.

4. 4

   Pour into a shape and serve cold.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1184. The excerpt below is the record exactly as published.

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 and cayenne

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