Pig's Fry

Ingredients

• a pig's fry
• a little salt
• a little pepper
• cayenne
• powdered sage

Method

1. 1

   Wash and simmer pig's fry in salt and water for 30 minutes.

2. 2

   Cut into slices, dredge with flour, and season.

3. 3

   Fry in hot fat until browned.

4. 4

   Serve with optional bacon and onion.

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.

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 and cayenne. I^et them simmer gently until they are tender. Drain them, and draw out the large bones. Put them back into the liquid, and let them remain in it imtil cold. After the feet have been boiled as above directed, they may be either sensed hot, with peas pudding and turnip-tops, eaten cold with ^-inegar, broiled, or fried. Time to simmer, thrc^ hours from the time the gra^y reaches the boiling point. Sufficient for two persons. Pigs' Feet, Soup of.— Take two sets of pigs' feet and pigs' ears, cleanse them thoroughly, and put them into a stewpan, with three quarts of water, a little pepper and salt, a bunch of savoury herbs, a carrot, two onions, and half a head of celery. Remove the scum as it rises, and simmer the liquid gently for four hours. Pour it out, strain it, cut the meat into dice. lay it aside, and leave the soup to get cold, The next morning lift off the cake of fat which will have settled on the top, pour off the Hquid, free from sediment, return it to the saucepan,' season rather highly ^vith salt, cayenne, and white pepper, and thicken with flour and butter. Let the soup boil gently for some minutes. Put the pieces of meat into a saucepan, with as much gravy as will cover them ; let them get quite hot, then put them with the soup. Simmer all together for a few minutes, and serve. Sufficient for eight or ten persons. Pig's Feet, Soused.— Take four young and tender pig's feet. Scald and scrape them, and put them into a stewpan, with as much lukewarm water as will cover them. Bring the liquor to a boil, and skim carefully, then simmer the feet gently until all the bones can ' be taken out. Lift them out, put them into a deep pan, and sprinkle salt over them. As the liquid cools, remove the fat from the top of it ; and when it is quite clear, boil a quart of it -wdth the same quantity of vinegar, a dessert-spoon- ful of whole pepper, and a blade of mace. Let it boil ten minutes, and pour it boiling hot over the feet. Cover the jar closely. If liked, the head can be soused with the feet. The meat may be eaten cold from the vinegar, or fried and browned, and served hot. Time to boil the feet, three hours. Sufficient for a breakfast or luncheon dish. Pig's Fry. — A pig's fiy, which is composed of the heart, Hver, lights, and sweetbread, should be used when quite fi-esh. Wash it well, and simmer it in a little salt and water for half an hour. Dry it, and cut it into slices the third of an inch thick. Dredge these with flour, and season with a little salt, pepper, cayenne, and powdered sage

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