Pig's Feet Soup

Ingredients

• enough meat to till a teacup
• a teaspoonful of cloves
• the same of mace
• half as much allspice
• a grated nutmeg
• yolks of five hard-boiled eggs
• two eggs beaten very light
• a large tablespoonful of browned flour
• the juice of a lemon

Method

1. 1

   Boil pig's feet while cutting meat from the head.

2. 2

   Season chopped meat with spices and return to pot.

3. 3

   Boil for two hours, then cool overnight.

4. 4

   Warm stock, strain, and add reserved meat.

5. 5

   Prepare force meat balls with egg yolks, brains, butter, and beaten eggs.

6. 6

   Form into balls and add to soup five minutes before serving.

7. 7

   Stir in browned flour mixed with cold water and lemon juice.

8. 8

   Serve with sliced lemon.

Nutrition per serving

As published

This recipe was extracted from Temperance cook book (1887) by Mary G. Smith, page 3. The excerpt below is the record exactly as published.

enough meat to till a teacup, and set it aside to cool. Remove the brains to a sau- cer and also set aside. Chop the rest of the meat with the tongue very fine, season with salt, pepper, powdered marjoram and thyme, a teaspoonful of cloves, the same of mace, half as much allspice, and a grated nutmeg and return to the pot. When the flesh boils from the bones of the pig's feet, take out the latter, leaving in the gelatinous meat. Let all boil together slowly with- out removing the cover, for two hours more; take the soup from the fire and set it away until the next day. An hour before din- ner, set on the stock to warm. When it boils, strain carefully and drop in the meat you have reserved, which, when cold, should be cut into small squares. Have these all ready, as well as the force meat balls. To prepare these, rub the yolks of five hard- boiled eggs to a paste, in a wedgewood mortar or in a bowl, with the back of a silver tablespoon, adding gradually the brains to moisten them; also a little butter and salt. Mix with these two eggs beaten very light; flour your hands and make this paste in- to balls about the size of a pigeon's egg. Throw them into the soup five minutes before you take it off the fire; stir in a large tablespoonful of browned flour rubbed smooth in a little cold water, let it boil up, and finish the seasoning by adding the juice of a lemon

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