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 (11)
Pigs Feet and Ears
Braising liquid and aromatics
Instructions (8)
  1. Scald and clean the pigs feet and ears.
  2. Split the feet and tie them round with packthread.
  3. Put them in a pot covered with water.
  4. Make the water boil.
  5. Skim it clean.
  6. Add garlic, thyme, eschallots, onions, bay leaves, whole black pepper, allspice, mace, salt, and udder of veal.
  7. Braise them till tender.
  8. Put them in an earthen pan for use.
Original Text
To prepare Pigs Feet and Ears. Scald and clean them; then split the feet and tie them round with packthread; put them in a pot covered with water; make it boil, skim it clean, and add a little garlick, thyme, eschallots, onions, bay leaves, whole black pepper, allspice, mace, salt, and udder of veal. Braise them till tender, and put them in an earthen pan for use.
Notes
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