Pigs' Feet Filled
From European and American cuisine, 1914
Serves 6
Spare ribs may be dressed in the same way.
Presented as published in 1914. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 231. The excerpt below is the record exactly as published.
Pigs' Feet^ Filled. — After the feet have been well cleaned, split them in two, and tie together again with tape. Boil them slowly in half water and vinegar, with a small bunch of thyme, some onions, a little piece of garlic, and some salt. When done (which will be in about 3 hours) take them out, and when cooled off a little, remove the tape, taking out the bones. Lay the bunches of meat on to a clean cloth, sprinkle with salt and pepper, and cover with forcemeat
Cook this with the app: pantry check, scaling, and the assistant.