Pigs' Ears with Mustard Sauce

Ingredients

• 3 large pigs' ears
• 2 oz. butter
• 2 oz. flour
• 1 apple
• rac{1}{2} teaspoonful Liebig's Meat Extract
• 1 teaspoonful sugar
• A little rubbed marjoram
• 3 hard-boiled eggs
• 4 oz. German mustard
• 4 tablespoonful chopped onion
• 3 tablespoonsful vinegar
• 1 tablespoonful salt

Method

1. 1

   Wash the pigs' ears well, cut them in two lengthwise and boil them, till very tender, in 1 quart water with the marjoram, a whole onion, an apple, peppercorns, and salt.

2. 2

   Then take out, allow to cool, and cut up into narrow strips.

3. 3

   Strain the broth, brown the butter and flour together and add to it with the chopped onion to make a thick sauce, adding the mustard, sugar, Meat Extract (dissolved in half a pint of water), and the vinegar.

4. 4

   Boil up the pieces of ear once more in the sauce and serve, garnished with hard-boiled eggs.

As published

This recipe was extracted from German cookery for the English kitchen (1906) by Ella Oswald, page 47. The excerpt below is the record exactly as published.

tablespoonsful salt. 6 Sardellen. I tablespoonful capers. I y» chopped parsley. I 9, German mustard. Pass the mutton and bacon twice through the mincing machine. Soak the breadcrumbs in milk and stir to the consistency of pur6e. Then add the eggs, salt, finely chopped Sard^teOy capers, parsley and mustard. Lastly, stir in the meat and mix all well together. Fill a well-jbuttered nnould or basin and boil for 2 hpwcs. Befom the pudding is turned out, run a akMrer dMougb a few times. Sorve watb Caper, Onion or Sardellen Sauce. Hammelznngen in Aspic. (Shbbps* Tongues in Aspic.) For 6 Persons. Time of Preparation : 3 hours. 6 sheeps' tongues. ' ^ teaspoooful Liebig's Meat Extract. I onion. Soup herbs. i oz. gelatine. I quart water. 1 gill Tarragon vinegar. Spice. 2 whites of eggs. 2 tablespoonsful salt. Scald the tongues and scrape them. Put them on to boil with I quart water, onions, soup herbs, spice and salt, and boil till very tender. Then remove the hard sldn and cut in half lengthwise. Skim the fat off the broth, which should be reduced to about I pint, and add the Meat Extract, gelatine and Tariagon vinegar. Clear with 2 whites of %ggSy strain through a cloth and pour over the sheeps* tongues, placed in gloss dishes. SCHWEINEFLEISOL QekoohteB sanres Sohweiiiefleiioh. (Boiled Pork.) Far 8 Persons. 4^ lbs. pork. I lb. onions. \ lb. apples. 2^ pints water. I tablespoonful salt. Time of Preparation : 2 hours. A few peppercorns. \ teaspoonful Ltebig's Meat Extract. I oz. rice. 4 tablespoonsful vinegar. Cut the meat into eight slices and put on in boiline water with the onions, apples, peppercorns, salt and rice. When it has boiled for an hour, add the vinegar. The meat must be boiled till very tender and then taken out and the gravy, to which a little Meat Extract is added, strained through a sieve and poured over it Pears may be substituted for apples ; in this case, after the gravy has been strained off, replace the pears in it Sohweineohren mit Senfsauoe. (Pigs' Ears with Mustard Saucb.) For 6 Persons. Time of Preparation : 3 hours. 3 large pigs' ears. 2 oz. butter. 2 oz. flour. I apple. ^ teaspoonful Liebig's Meat Extract. I teaspoonful sugar. A little rubbed marjoram. A few peppercorns. 3 hard-boiled eggs. 4 oz. German mustard. 4 tablespoonful chopped onion. 3 tablespoonsful vin^ar. I „ salt. 2^ pints water. I04 Schweinefleisch. Wash the pigs' ears well, cut them in two lengthwise and boil them, till very tender, in i quart water with the marjoram, a whole onion, an apple, peppercorns, and salt Then take out, allow to cool, and cut up into narrow strips. Strain the broth, brown the butter and flour together and add to it with the chopped onion to make a thick sauce, adding the mustard, sugar. Meat Extract (dissolved in half a pint of water), and the vinegar. Boil up the pieces of ear once more in the sauce and serve, garnished with hard-boiled eggs. The ears may also be merely boiled in water with salt, then when cold, cut into strips, rolled in flour, ^%Z ^nd breadcrumbs, fried in butter and served with Remouladen Sauce (see recipe, page 67). Gedampftes Sohweinefleisoh. (Stewed Pork.) For 6 Persons, Time of Preparation : 2 J hours. 3 lbs. lean pork. I onion. I tablespoonful German mustard. I oz. flour. I quart water. Lemon juice. Soup herbs. Put on the meat, which should be well hung, in boiling water, with salt, soup herbs, onion and mustard, and boil till tender. There must only be sufiicient water in the saucepan to just cover the meat the whole time. When done, remove the meat, thicken the gravy with flour, strain, and skim off the fat. Serve witih little dumplings (Mehlklosse), see recipe, page 22. The sauce is much improved if, during the last hour of boiling, tomatoes are added, cut in slices and the seeds removed. The sauce must then be rubbed through a sieve and flavoured with sugar and a pinch of cayenne. In this case, the meat is cut in slices, arranged in the centre of the dish, the sauce poured over it, and surrounded by a border of rice, Nudeln, or macaroni. Pork. 105 SohveineBohmorbraten. (Braised Pork.) For 6 Persons. Time of Preparation : 2 hours. 3^ lbs. pork. I onion. I tablespoonful salt. I dessertspoonful flour. I pint water, wine, or Weissbier. i teaspoonful Liebig's Meat Extract. Wash and beat the meat well, scald with boiling water, dry with a cloth and rub over with salt. Place in a saucepan with \ pint boiling water, and boil briskly till the water has boiled away and the meat browns. Or^ the meat may be dredged with flour and browned well in a frying pan with 2 oz. butter. Then place the meat with water, wine, or Weissbier in a saucepan, add onion and soup herbs, and braise. When done, take out and thicken the gravy with flour. Strain through a sieve, remove fat, ada a pinch of cayenne and a gill of cream, and stir in half a teaspoon- ful of Meat Extract. Tomatoes may also be added to the sauce, as in the last recipe, or half a pound of apple

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