Pig's Feet Stewed

Ingredients

• two sets of pig's feet
• a blade of mace
• a bunch of parsley cut rather fine
• a small onion sliced

Method

1. 1

   Boil the feet until very tender, then drain.

2. 2

   Lay thin slices of bacon or ham in a stewpan, place the feet on them, season with mace, parsley, onion, and black pepper, cover with broth or stock, and bake in an oven for three-quarters of an hour.

3. 3

   Thicken the gravy and pour over them.

Nutrition per serving

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.

Pig*8 Feet Stewed. Boil the feet until very tender, but not until the bones emne out, take them out and drain thetb, lay in the bottom of a stew- pan thin slices of bacon or ham, lay the feet on them, season with a blade of mace, a bunch of parsley cut rather fine^ a smiJl onion sliced, and black pepper, cover with broth or stock, cover them closely, and bake in an oven three-quarters of an hour, thicken the gravy and pour over them. Hog*8 Head Cheese. Thoroughly dean the head^ which must be split open, put it ever the ire with plenty of cold water and a handful of salt, boil until the bones drop out, it will require five or six houn, or perhaps longer, as it depends on the size of the head \ when done drain off the broth, take out every particle of bone, put Am meat in a ehopping-bowl, season with plenty of pepper, red Mid black, half a teacup of sweet marjoram, the same of summer pavery, the same of sage, 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

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