Dressing Pig’s Feet and Ears

New system of domestic cookery, forme... · Rundell, Maria Eliza Ketelby · 1806

Source: New system of domestic cookery, formed upon principles of economy, and adapted to the use of private families
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (8)

Pig’s Feet and Ears ↝ Pork, pig's feet [Pork]
some of the water ↝ Water, tap [Tap water]
some vinegar ↝ Vinegar [Mustard and other condiments]
a little salt ↝ Salt, table, iodized [Spices and Herbs]
butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
mustard ↝ Mustard greens, raw [Vegetables and Vegetable Products]
vinegar ↝ Vinegar [Mustard and other condiments]
floured ↝ Flour, 00 [Cereal Grains and Pasta]

Instructions (10)

Clean the pig's feet and ears carefully, and soak them for some hours.
Boil them until tender, then take them out.
In some of the water used for boiling, boil some vinegar and a little salt.
Let the vinegar and salt mixture cool, then pour it over the pig's feet and ears.
When ready to dress, dry the pig's feet and ears.
Divide the feet in two.
Slice the ears.
Fry the prepared feet and ears.
Serve with butter, mustard, and vinegar.
Alternatively, they may be done in butter or only floured.

Original Text

Different ways of dressing Pig’s Feet and Ears.

Clean them carefully, and soak them some hours: boil them tender, then take them out; and with some of the water boil some vinegar and a little salt, and when cold put over them. When to be dressed, dry them, divide the feet in two, and slice the ears; fry and serve them with butter, mustard, and vinegar. They may be done in butter or only floured.

Notes

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