Pigs Feet and Ears

The Art of Cookery Made Easy and Refined · Mollard, John · 1802

Source: The Art of Cookery Made Easy and Refined
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (10)

prepared feet ↝ Chicken feet [Chicken, whole pieces]
chopped parsley ↝ Parsley, raw [Not included in a food category]
thyme ↝ Thyme, fresh [Spices and Herbs]
eschallots
pepper ↝ Spices, pepper, black [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]
lemon juice ↝ Lemon juice, raw [Fruits and Fruit Juices]
breadcrumb ↝ Bread, crumbs, dry, grated, seasoned [Baked Products]
ears
cullis

Instructions (4)

Take prepared feet and pass them, with chopped parsley, thyme, eschallots, pepper, salt, and lemon juice.
When done, breadcrumb and broil them gently.
Let the ears be cut in slices, and add cullis well-seasoned.
Stew them for ten minutes, and serve them up with the feet over.

Original Text

Pigs Feet and Ears.

Take prepared feet and pass them, with chopped parsley, thyme, eschallots, pepper, salt, and lemon juice. When done, breadcrumb and broil them gently. Let the ears be cut in slices, and add cullis well-seasoned; then stew them for ten minutes, and serve them up with the feet over.

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Notes

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