Ragout of Pigs-Ears

Ingredients

• a quantity of pigs-ears
• one half wine
• the other water
• a little butter
• a pretty deal of gravy
• two anchovies
• an eschalot or two
• a little mustard
• some slices of lemon
• some salt
• nutmeg

Method

1. 1

   Boil pigs-ears in wine and water, cut into small pieces.

2. 2

   Brown butter, add the ears, gravy, anchovies, escalots, mustard, lemon, salt, and nutmeg.

3. 3

   Stew together until thick.

As published

This recipe was extracted from Old Cookery Books and Ancient Cuisine (1886) by William Carew Hazlitt, page 33. The excerpt below is the record exactly as published.

Ragoo of Pigs-Ears : — Take a quantity of pigs-ears, and boil them in one half wine and the other water ; cut them in small pieces, then brown a little butter, and put them in, and a pretty deal of gravy, two anchovies, an eschalot or two, a little mustard, and some slices of lemon, some salt, and nutmeg

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