Stewed Pig's Pettitoes

Ingredients

• a set of pettitoes
• a thin slice of bacon
• six or eight peppercorns
• a sprig of thyme
• half a blade of mace
• a piece of butter
• a table-spoonful of cream

Method

1. 1

   Clean pettitoes and simmer with heart, liver, bacon, peppercorns, thyme, mace, and broth until tender.

2. 2

   Mince heart and liver, add to the pan with butter and cream, and serve.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1192. The excerpt below is the record exactly as published.

a set of pettitoes thoroughly, and put them into a stewpan, with the heart, the liver, a thin slice of bacon, six or eight peppercorns, a sprig of thyme, half a blade of mace, and as much broth or water as wiU cover the whole. Simmer gently for a quarter of an hour, then take out the heart and the liver, and mince them finely. Leave the feet until they are tender — they will require to be simmered from twenty to thirty minutes, counting from the time when they first reach the boiling-point. When they are done enough, put the mince back into the stew- pan, with a little pepper and salt, a piece of butter roUed in flour, and a table-spoonful of cream

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