Pigs' Feet, Soup of

Ingredients

• two sets of pigs' feet and pigs' ears
• three quarts of water
• a little pepper
• a little salt
• a bunch of savoury herbs
• a carrot
• two onions
• half a head of celery

Method

1. 1

   Clean and put feet and ears in a stewpan with water, seasoning, and vegetables.

2. 2

   Simmer for 4 hours, strain, and cool.

3. 3

   Remove fat, return liquid to heat, season, and thicken with flour and butter.

4. 4

   Add meat and serve hot.

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.

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

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