Pigs Feet — Cream Dressing

Ingredients

• 1 pint of cream or milk
• 1 dessertspoon of flour
• 1 tablespoon of butter
• salt and pepper

Method

1. 1

   Remove largest bones from cooked feet, place in saucepan, add cream or milk, flour, and butter.

2. 2

   Blend well, season with salt and pepper, and bring to a good boil before serving.

As published

This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 43. The excerpt below is the record exactly as published.

Pigs Feet — Cream Dressing. When done remove largest bones; put in saucepan whole and add 1 pint of cream or milk, 1 dessertspoon of flour and 1 table- spoon of butter well blended, salt and pepper. After this comes to a good boil serve. To Pry Pigs Peet. When done remove large bones, press feet closely in a crock, making as compact as if in a mold ; when cold cut in slices and fry in batter made with % pint of flour, 1 egg beaten light, 1 teaspoon of salt, 1 teaspoon of lard, % teacup of buttermilk with a pinch of soda ; add milk until of right consistency ; dip feet in batter, fry a chestnut brown. To Fry Hog Brains. Take 1 pound of brains, skin and put in cold water with a lit- tle salt. Let it soak 1 hour, wash thoroughly, then have skillet hot ; with a large lump of melted butter add the brains. After they cook a while stir in 5 well-beaten eggs. When they begin to leave side of skillet they are done. Serve in a dish or on toast. Tripe. Take tripe, scrape and wash it, then soak 6 days in cold water, with a little salt, changing water frequently. Put on with water and cook all day. If you wish to keep it for some time cover witF cold vinegar and put in a jar. To serve for breakfast make a batter with 1 well-beaten egg and flour, cut tripe in strips, fry in hot lard. To stew tripe cut in blocks and put in a saucepan with water and cook % hour, then add 1 coffee cup of cream, salt and pepper, 1 table- spoon of butter, 1 of flour well blended, stir well, cook about 10 min- utes. Can add 2 hard-boiled eggs chopped, a little made mustard and vinegar if desired. To Pry Hog Brains. Take 1 pound of brains, soak in cold water with 1 tablespoon of salt for 1 hour, then skin, leaving them whole ; roll in meal with pepper and salt. Fry in hot lard. Squirrels Stewed. ' Skin squirrels, wash thoroughly and put in cold water with 1 dessertspoon of salt, cut in quarters and let remain 1 hour. Put in frying pan some slices of salt pork, cut very thin ; then the squirrels. Add to pan 1 dessertspoon of butter, salt and pepper and enough hot water to prevent burning ; cover and cook slowly until they are tender. When nearly done remove cover so water will evaporate, then add enough cream to moisten. Let them heat again. Serve very hot. 74 KENTUCKY HECKPT BOOK. Broiled Babbit. Prepare same way as pan-broiled rabbit; cook on broiler over charcoal embers. Serve with same kind of sauce on a hot dish. Pan-Broiled Babbit. Skin and lay in salted water 1 hour, then put in pan, dredge with flour, salt and pepper ; add 1 dessertspoon of butter, 1 dipper of cold water, baste often, turn occasionally; just before serving, mix 1 tablespoon of butter

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