Pig’s Pettitoes

Ingredients

• A slice of bacon cut thin
• an onion
• a blade of mace
• 5 peppercorns
• 4 sprigs of thyme
• 1 pt. of gravy
• pepper
• salt
• thickening of butter and flour

Method

1. 1

   Put the heart, pettitoes and liver, into a saucepan, add the bacon, mace, peppercorns, onion, thyme and gravy; simmer gently for twenty minutes; take out the heart and liver and mince very finely; allow the feet to stew until quite tender, they will take about half an hour; then return to the saucepan the liver, thicken the gravy with a little butter and flour, sprinkle a little pepper and salt, and simmer very gently for five or six minutes, stirring occasionally; when ready to dish split the feet, and arrange them round the mince with sippets of toasted bread, and pour the gravy in the center.

Nutrition per serving

As published

This recipe was extracted from The Ideal cook book (1899) by Anne Clarke, page 36. The excerpt below is the record exactly as published.

pt. of gravy. Take the onions, chop and fry them a nice brown ; then take the pork and cut it into thin slices, seasoning with pepper and salt to taste, and add these to the rest of the above ingre- dients; stew it for about half an hour gently and serve with sippets of toasted. bread. 185. Pork Cutlets—Ingredients—Loin of pork, pepper and salt. Cut the loin into chops, take the bone out, and the greater por- tion of the fat ; season with pepper, and place upon a perfectly hot gridiron, and broil for about fifteen minutes. Be particu- lar that they are thoroughly done; dish, sprinkle with a little salt, and serve plain, or with tomato sauce. 186. Sucking Pig Roast—lIngredients—Pig, 8 oz. of bread crumbs, 18 sage leaves, pepper and salt, tablespoonful of butter, salad oil to baste with, tablespoonful of lemon juice, 4 pt. of gravy. Stuff the pig with finely grated bread crumbs, minced sage, pepper and salt, and a tablespoonful of butter. Take care these are well blended. After stuffing the pig sew up the slit neatly, truss the legs back, to allow the inside to be roasted, put in oven, and directly it is dry have ready some butter tied in a piece of thin cloth, and rub the pig with this in every part. Continue this operation several times while roasting ; do not allow the pig to burn in any part. Then take halfa pint of gravy, a tablespoonful of lemon juice, and the gravy that flowed from the pig; pour a little of this over the pig, and the remainder send to table ina tureen. Instead of butter for basting many cooks use salad oil as this makes the crackling crisp. Before dishing cut off the head and part the body down middle, and lay on the dish back to back. Take care that it is sent to table very hot, and serve with apple sauce. It will take about two hours for a small pig to roast. 187. Pig’s Pettitoes—Ingredients—A slice of bacon cut thin, an onion, a blade of mace, 5 peppercorns, 4 sprigs of thyme, I pt. of gravy, pepper and salt, thickening of butter and flour

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