Pig's Feet in Jelly

Ingredients

• Clean thoroughly two sets of pig's feet
• put them over the fire in three quarts of cold water
• add to it half a pint of sharp vinegar
• a teaspoonful of powdered allspice
• half an ounce of powdered cloves
• a pinch of powdered mace

Method

1. 1

   Boil the feet in cold water until the meat falls from the bones, strain the broth and reduce it to a pint.

2. 2

   Remove bones from the feet, cut the meat into small pieces, season with black and cayenne pepper, allspice, cloves, and mace.

3. 3

   Add the reduced broth and simmer, then pour into molds.

As published

This recipe was extracted from The economical cook book (1905) by Sara T. Paul, page 26. The excerpt below is the record exactly as published.

a teaspoonful of powdered allspice, ¥m 9i eloves, a saltspoonful of powdered mace, chop altogether as ine as possible, add half a pint of the broth, and the same ef shag) vinegar, pack in moulds, and when cold cut in dkh sBoes. MEATS. 67 * Pork Tenderloins. Prepue » filling as for a leg of pork; with a sharp, narrow- Dladed knife, make an incision through the centre of the meat from one end to the other; the tenderloins should be cut m lengths of about a foot each ; fill with the dressing, secure the ends with little skewers, to prevent the filling from coming out, mb the outsides with powdered sage, pepper and salt, dust with flour, lay them side by side in a dripping-pan, put a little hot water around them, and roast in a hot oven about three-quarters of an hour, thicken the gravy, pour over them when you serve them. Baste often, with butter and hot water. This dish is js fine in flavor as poultry. * Pig's Feet in Jelly. Clean thoroughly two sets of pig's feet, put them over the ire in three quarts of cold water, boil them slowly four hours, er until the meat falls from the bones, strain through a cullen- der, return the broth to the pot and boil until reduced to a pint ; take all the bones from the feet, and cut the meat in small pieces, but do not chop it; season it with black and cayenne pepper and salt, a teaspoon^l of powdered allspice, half an one of powdered cloves, and a pinch of powdered mace ; when the broth is re- duced add to it half a pint of sharp vinegar

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