Pettitoes, or Sucking-Pig’s Feet (No. 12)

The Cook's Oracle; and Housekeeper's ... · Kitchiner, William · 1817
Source
The Cook's Oracle; and Housekeeper's Manual
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (17)
For stewing the pettitoes
For serving
Gravy substitute if no gravy is available
Improvement to gravy substitute
Instructions (11)
  1. Put a thin slice of bacon at the bottom of a stew-pan with some broth, a blade of mace, a few pepper-corns, and a bit of thyme.
  2. Boil the feet till they are quite tender; this will take full twenty minutes.
  3. The heart, liver, and lights will be done enough in ten minutes, when they are to be taken out, and minced fine.
  4. Put them all together into a stew-pan with some gravy.
  5. Thicken it with a little butter rolled in flour.
  6. Season it with a little pepper and salt, and set it over a gentle fire to simmer for five minutes, frequently shaking them about.
  7. While this is doing, have a thin slice of bread toasted very lightly; divide it into sippets, and lay them round the dish.
  8. Pour the mince and sauce into the middle of it, and split the feet, and lay them round it.
N.B.
  1. Pettitoes are sometimes boiled and dipped in batter, and fried a light brown.
Obs.
  1. If you have no gravy, put into the water you stew the pettitoes in an onion, a sprig of lemon thyme, or sweet marjoram, with a blade of bruised mace, a few black peppers, and a large tea-spoonful of mushroom catchup (No. 439), and you will have a very tolerable substitute for gravy.
  2. A bit of No. 252 will be a very great improvement to it.
Original Text
Pettitoes, or Sucking-Pig’s Feet.—(No. 12.) Put a thin slice of bacon at the bottom of a stew-pan with some broth, a blade of mace, a few pepper-corns, and a bit of thyme; boil the feet till they are quite tender; this will take full twenty minutes; but the heart, liver, and lights will be done enough in ten, when they are to be taken out, and minced fine. Put them all together into a stew-pan with some gravy; thicken it with a little butter rolled in flour; season it with a little pepper and salt, and set it over a gentle fire to simmer for five minutes, frequently shaking them about. While this is doing, have a thin slice of bread toasted very lightly; divide it into sippets, and lay them round the dish: pour the mince and sauce into the middle of it, and split the feet, and lay them round it. N.B. Pettitoes are sometimes boiled and dipped in batter, and fried a light brown. Obs.—If you have no gravy, put into the water you stew the pettitoes in an onion, a sprig of lemon thyme, or sweet marjoram, with a blade of bruised mace, a few black peppers, and a large tea-spoonful of mushroom catchup (No. 439), and you will have a very tolerable substitute for gravy. A bit of No. 252 will be a very great improvement to it.
Notes
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